Name: Gingersnap Crumble Topping
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 Cups
Ingredients: 6 ounces gingersnap cookies; ¼ cup all-purpose flour; ⅓ cup whole oats; 2 tablespoons light brown sugar, firmly packed; ¼ teaspoon ground cinnamon; ⅛ teaspoon salt; ⅓ cup pecans, chopped finely; 4 tablespoons unsalted butter, melted

Sweets

Gingersnap Crumble Topping

Author: Mary DiSomma

Sweet with a hint of spice, crushed gingersnap cookies, flour, butter, brown sugar and cinnamon are the stars of this crumble. It's a simple and easy way to add a fun crunch as a topping to ice cream, yogurt, fruit, like my Poached Pears, or as a baked crumble topping, even pies!

Gingersnap Crumble Topping

Gingersnaps make it easy to start this simple recipe. Enjoy this easy baked topping with sprinkled on top of ice cream, yogurt, fruit, baked crumble topping, and even pies!

Yield: 3 Cups
Prep Time: 10 minutes 10 min
Cook Time: 15 minutes 15 min
Total Time: 25 minutes 25 min

Ingredients

Instructions

Preheat the oven to 325 °F.
Place the gingersnaps in a resealable bag, close it, and gently crush the gingersnaps with a rolling pin.
In a bowl, combine the crushed gingersnaps, flour, oats, sugar, cinnamon, salt, and chopped pecans. Pour in the melted butter and mix thoroughly.
If you are making this on its own, sprinkle this mixture evenly onto a baking sheet and bake in your preheated oven for 15 minutes, stirring halfway, until golden brown and crisp. You can also add it as a topping to a crumble or pie and bake according to those directions.
Enjoy warm or at room temperature.