Imagine combining the best parts of a warm, sugary cinnamon donut with the comforting ease of a soft, moist loaf. That’s ...

Loaded with grated apple, pecans, and plenty of cinnamon, these crumble-topped muffins are equally as tasty for breakfast as they are for a snack.

Cinnamon and apple is a classic combination that adds warmth and comfort to any dessert. This pairing is so versatile that it ...

Make the crumble topping: Put the flour, sugar, salt, baking powder and cinnamon in a large bowl and stir with a whisk to distribute the salt and baking powder.

Crumble your topping evenly all over the top of the batter, then take your chopped pecans and sprinkle those evenly as well. Bake for 40-45 minutes. In a small bowl mix together your glaze.

Preheat oven to 350°. To make filling: Toss apple slices, orange juice, and cinnamon together, and arrange in a 10" pie dish. To make crumb topping: Stir oats, whole-wheat flour, cinnamon, and ...

Transfer to the baking dish, then crumble the topping over the pears. Bake for 45 to 50 minutes, until bubbling and the topping is lightly browned. Let cool for 10 minutes before serving.

Make the crumb topping: Put the butter in a medium skillet and place over medium-high heat. Once the butter melts, continue cooking, whisking occasionally, until the butter foams and then starts ...

Rhubarb meets strawberries in a classic American duo, far easier to toss together than fussing with a pie crust. • 2 lb. rhubarb, stalks trimmed, cut into 1-inch pieces, about 3 to 4 c. Preheat ...

CRUMB TOPPING. Makes 2 cups. 1 1/2 cups flour. 3/4 cups light brown sugar. 1/3 cup granulated sugar. 1/4 teaspoon salt. 1/4 teaspoon cinnamon. 1 1/2 sticks chilled unsalted butter, cut into pieces ...