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Butter-Crunch Topping Recipe

"It's nice to keep this crisp, golden mixture on hand to top pudding or pie filling over ice cream," reports field editor Ellen Benninger of Greenville, Pennsylvania. "I got this handy dessert idea from a neighbor."

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Butter-Crunch Topping Recipe

Prep/Total Time: 25 min.

Yield: 24 Servings

15 10 25

Ingredients

1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup cold butter, cubed
1/2 cup flaked coconut
1/2 cup coarsely chopped nuts
Vanilla ice cream
Warmed apple pie filling

Directions

In a small bowl, combine the flour and brown sugar; cut in butter until mixture resembles coarse crumbs. Add coconut and nuts. Spread in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 10-15 minutes or until golden brown, stirring occasionally. Cool. Store in the refrigerator. Top ice cream with apple pie filling; sprinkle with topping. Yield: 3 cups.

Nutritional Facts 1 serving (2 tablespoons) equals 87 calories, 6 g fat (3 g saturated fat), 10 mg cholesterol, 45 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.

Originally published as Butter-Crunch Topping in Taste of Home August/September 1999, p64