Crunchy-Top Gingerbread Recipe

Crunchy-Top Gingerbread Recipe photo by Taste of Home

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My grandmother often served this dessert with her special Sunday dinners, and my mother and I have also taken it to church suppers over the years. I love baking and I usually fall asleep reading cookbooks in bed.

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Crunchy-Top Gingerbread Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12-15 Servings

15 35 50

Ingredients

1 package (14-1/2 ounces) gingerbread mix
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter, softened
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
Whipped topping, optional

Directions

Prepare gingerbread according to package directions. Bake in a greased 11-in. x 7-in. baking pan at 350° for 25 minutes. Meanwhile, in a bowl, combine brown sugar, flour, butter, salt, cinnamon and nuts; mix well. Sprinkle over gingerbread; bake for an additional 10 minutes. Cut into squares and serve warm. Garnish with dollop of whipped topping if desired. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 slice) equals 175 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 219 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Crunchy-Top Gingerbread in Grandma's Great Desserts Cookbook , p88