Graham Cracker Crunch Topping Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
• In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
• Bake in preheated oven for 15 minutes, or until lightly browned.

Steps:

• Line cookie sheet with foil and arrange graham crackers.
• Sprinkle with nuts.
• Boil margarine and sugar for 3 minutes, pour over crackers.
• Bake at 350 for 7 minutes.
• Cool completely, break into pieces!

Steps:

• Preheat oven to 350°.
• Butter a 8X8-inch baking pan.
• In a small mixing bowl, mix together crumbled graham crackers,brown sugar and cinnamon.
• Combine with melted butter and vanilla, mix well.
• Spread evenly in prepared pan.
• Sprinkle sugar and salt over the top.
• Bake for 8-10 minutes, or until lightly browned.
• Cool slightly, then put on top of your favorite ice cream.

Steps:

• Arrange the oven racks in the center and lower third of the oven. Preheat the oven to 350 degrees F. Nestle the peaches, cut-side up, in a small baking dish. Drizzle with the honey and dot with 2 tablespoons of the butter cut into small pieces. Pour 2 tablespoons water into the bottom of the dish and cover tightly with aluminum foil. Place on the center rack and bake until the peaches are soft, 25 to 30 minutes. Let stand, uncovered, for 5 minutes.
• While the peaches bake, make the crumble topping. Put the graham crackers in a small plastic bag and coarsely crush with a rolling pin or can. Melt the remaining 2 tablespoons butter in a medium bowl in the microwave. Add the crushed graham crackers, pecans and sugar and toss until the sugar is dissolved and the mixture is combined. Line a baking sheet with foil and spread the crumble mixture on the sheet. Bake on the lower rack until toasted, stirring every 5 minutes, 12 to 15 minutes. Let the crumble cool on the sheet; it will continue to crisp as it cools.
• For each serving, put 2 peach halves and a spoonful of juices from the pan in a shallow bowl and top with a spoonful of ice cream or yogurt and a sprinkling of crumble.

Steps:

• Stir 1 cup plus 2 tablespoons sugar, 3/4 cup water, corn syrup and halved cinnamon sticks in heavy medium saucepan over medium heat until sugar dissolves; bring to boil. Reduce heat to low; simmer until syrup is reduced to 1¤ cups, about 20 minutes. Cool; remove cinnamon sticks. (Can be made 1 week ahead. Cover; refrigerate.)
• Preheat oven to 350°F. Combine cracker crumbs, butter and 1 1/2 tablespoons sugar in small bowl; toss to coat evenly. Spread mixture out on small baking sheet. Bake until golden, stirring occasionally, about 5 minutes. Cool.
• Mix peaches, 3 tablespoons sugar, lemon juice and ground cinnamon in medium bowl. Let stand until juices form, at least 15 minutes and up to 1 hour.
• Place 2 scoops of ice cream in each of 6 bowls. Spoon peaches and juices over ice cream. Drizzle with syrup and sprinkle with crunch topping. Garnish with cinnamon sticks, if desired, and serve.

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick springform pan). Mix graham cracker crumbs, 1/3 cup of the sugar, almonds and margarine until well blended. Press firmly onto bottom and 2 inches up side of pan; set aside.
• Beat cream cheese and remaining 2/3 cup sugar in large bowl with electric mixer on medium speed until well blended. Add pumpkin, sour cream and spice; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour into crust.
• Bake 1 hour. Turn off oven. Open door slightly; let cheesecake stand in oven 30 minutes.
• Preheat broiler. Spread Almond Crunch Topping over warm cheesecake. Broil 6 inches from heat for 2 minutes or until golden brown. Run small knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours before serving. Store leftover cheesecake in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a small baking pan.
• In a small bowl, mix together crumbled graham crackers, brown sugar and cinnamon. Combine melted butter and vanilla, then stir in. Spread evenly in prepared pan. Sprinkle white sugar and salt over the top.
• Bake in preheated oven for 15 minutes, or until lightly browned.

Steps:

• Heat the oven to 350 degrees. To an 8-inch square (or round) baking dish, add the plums, 3 tablespoons brown sugar, 1 tablespoon flour and 1/4 teaspoon salt. Toss everything together to coat and set aside.
• In a medium mixing bowl, combine the graham cracker crumbs with the remaining 1/4 cup flour, 2 tablespoons brown sugar and 1/4 teaspoon salt.
• In a small bowl, combine the butter and vanilla. Using a spoon, mix it into the graham cracker mixture until the crumbs are evenly moist, then spread it over the plums, pressing down with your palms to create an even, compact layer.
• Bake about 30 minutes or until the crust is golden brown and hardened and plum juice is bubbling up along the edges of the pan. Remove from the oven and let cool for at least 5 minutes. Serve warm or at room temperature.