Crunchy-Top Gingerbread Recipe

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

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

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 11x7-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 slice: 175 calories, 7g fat (2g saturated fat), 4mg cholesterol, 219mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 3g protein.

  • 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
  1. Prepare gingerbread according to package directions. Bake in a greased 11x7-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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrunchy-Top Gingerbread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review