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

Crunchy-Top Gingerbread Recipe

Be the first to add a review
Publisher Photo
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


  • 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 slice: 175 calories, 7g fat (2g saturated fat), 4mg cholesterol, 219mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.


  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

Reviews for Crunchy-Top Gingerbread

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image