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Crunchy-Top Gingerbread Recipe
Crunchy-Top Gingerbread Recipe photo by Taste of Home

Crunchy-Top Gingerbread Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12-15 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12-15 servings

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

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.

Directions

  1. 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.
Originally published as Crunchy-Top Gingerbread in Grandma's Great Desserts Cookbook 1992, p88

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.

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