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Crunchy-Top Gingerbread

Total Time

Prep: 15 min. Bake: 35 min.


15 servings

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.


  • 1/4 cup packed brown sugar
  • 1 package (14-1/2 ounces) gingerbread mix
  • 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.

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