Crushed topping for fruit crisp Recipe
American · Dessert · 10 min total
A buttery, crunchy topping made from crushed cookies and nuts that adds texture and sweetness to any fruit crisp.
10
min prep
min prep
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 cup crushed shortbread cookies (about 8 cookies)
- 1/2 cup chopped pecans or walnuts
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Instructions
- Place shortbread cookies in a resealable plastic bag and crush with a rolling pin until coarse crumbs form.
- In a medium bowl, combine crushed cookies, chopped nuts, brown sugar, cinnamon, and salt.
- Pour melted butter over the mixture and stir with a fork until evenly moistened and clumpy.
- Use immediately as a topping for fruit crisp, or store in an airtight container in the refrigerator for up to 1 week.
Tips
- For a gluten-free version, use gluten-free shortbread cookies.
- This topping can be doubled and frozen for up to 3 months.
- Sprinkle over fruit before baking for a crisp texture.
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