Best Raspberry Topping Recipes

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners.
• To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside.
• In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
• In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
• Let cool in the tins for 10 minutes, then remove and cool on wire racks.

APPLE-RASPBERRY CRISP WITH PECAN CRUNCH TOPPING

Steps:

• 1. To make the pecan topping, place the flour, brown sugar, cinnamon, and salt in a food processor and pulse until combined. Add the butter pieces and pulse a few times, just until the mixture resembles coarse meal. Add the pecans and pulse just until they are coarsely chopped.
• 2. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch glass baking dish.
• 3. To make the fruit filling, in a large bowl, toss the apple slices with the lemon juice. Add the granulated sugar, flour, and cinnamon and stir to combine. Add the apple brandy and butter cubes and toss until combined. Gently toss in the raspberries. Evenly spread the apple mixture in the prepared pan. Sprinkle the pecan topping evenly over the filling.
• 4. Bake the crisp for 40 minutes, or until the fruit is bubbling and the top is browned. Serve warm.

CRANBERRY SALAD IN RASPBERRY JELLO WITH CREAM CHEESE TOPPING

Steps:

• Pick over cranberries.
• Chop cranberries in food processor until fine.
• Mix cranberries with sugar and let stand until sugar dissolves.
• Add 2 cups of boiling water into jello, and stir until the jello dissolves.
• Then add the 1 cup of cold water to the jello mixture.
• Let stand until cooled.
• Drain pineapple and reserve the juice.
• Add the pineapple, cranberries, and walnuts, and stir well.
• Pour into 9x13 dish.
• Chill to set.
• With a mixer, blend enough reserved pineapple juice into the cream cheese, until it becomes the consistency of whipped cream.
• Spread over the top of the chilled gelatin.
• Keep cold.

APPLE-RASPBERRY CRUMBLE WITH OAT-WALNUT TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
• Make the topping: Whisk the oats, flour, brown sugar and salt in a bowl. Stir in the walnuts. Work in the butter with your fingers until evenly moistened.
• Make the filling: Peel the apples and cut into 3/4-inch chunks. Toss with the raspberries, granulated sugar, flour, vanilla, nutmeg, cinnamon and salt in a large bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

RASPBERRY-CRANBERRY SALAD (WITH SOUR CREAM-CREAM CHEESE TOPPING)

Steps:

• Mix jello with the two cups of boiling water till disolved.
• Add the can of pineapple including the juice and the whole cranberry sauce and nuts.
• Let set in bowl or mold of choice.
• Blend the cream cheese, sour cream and sugar well.
• After jello has set, spread on top.

APRICOT-RASPBERRY PIE WITH HAZELNUT STREUSEL TOPPING

Steps:

• For streusel topping:
• Position rack in lowest third of oven and preheat to 400°F. Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.
• For filling:
• Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 15 minutes. Carefully fold in raspberries.
• Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim dough overhang to 3/4 inch. Fold overhang under; crimp edges decoratively. Spoon filling into crust.
• Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes. Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning. Bake until crust and topping are golden brown and filling is bubbling thickly in center, about 50 minutes longer. Cool pie on rack at least 2 hours and up to 8 hours.

BREAD PUDDING WITH RASPBERRY/STRAWBERRY TOPPING

Steps:

• Blend all of the Custard ingredients together.
• Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
• Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
• In the morning, preheat over to 350 degrees.
• Pour the custard over the bread.
• Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
• For the topping.
• Heat the mixture in a sauce pan until it boils. Puree and serve warm over the bread pudding.
• Serve with mixed fresh fruit in season.

MIMI'S RASPBERRY AND LEMON MUFFINS WITH STREUSEL TOPPING

Steps:

• In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
• In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
• Stir in frozen raspberries.
• Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened--one direction only for muffins.
• Line muffin tins with cupcake papers (or just spray the tins and use them as is).
• Spoon batter evenly into the papers.
• In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
• Sprinkle evenly over batter in muffins tins before baking.
• Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
• Immediately remove from pan and serve warm.

GRILLED POUND CAKE SUNDAES WITH RASPBERRY TOPPING

Steps:

• Preheat oven to 325 degrees F. Grease and flour a 9 1/2 by 3 3/8-inch Bundt pan. Cream 2 sticks of the butter and sugar together on medium-high speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add the vanilla and lemon extracts and mix well. In a medium bowl, sift together flour, salt, and baking soda. Add 1/3 of dry mixture to creamed mixture and beat on low until mixed. Mix in half of the sour cream. Alternate between the flour mixture and sour cream. Pour cake mixture into the Bundt pan. Bake 1 1/2 hours or until a cake tester inserted in cake comes about with a few crumbs clinging. Cool 15 minutes. Remove cake from pan and cool completely on wire rack.
• Preheat grill. Melt remaining butter and slice cake. Using a pastry brush, coat both sides of cake with butter. Grill on both sides until golden brown, about 3 minutes. Remove from grill. Cool slightly. Cut slices into bite-size pieces. To create sundaes, fill a bowl with ice cream, add pound cake and sprinkle on toppings. Drizzle with chocolate syrup and garnish with Raspberry Topping.
• Combine all ingredients in pot and let simmer until thickened.

RASPBERRY TOPPING FOR CHEESECAKE

Steps:

• Drain defrosted raspberries- reserving liquid.
• Add water to the liquid, if needed to measure 1/2 cup.
• In a small saucepan, combine sugar and cornstarch, add berry liquid and maple syrup.
• Cook over medium heat, stirring constantly, until mixture boils and thickens, boil 1 minute.
• Stir in raspberries and cool to room temperature before serving.

CREAM CHEESE RASPBERRY MUFFINS WITH BUTTER CRUMB TOPPING

Steps:

• Set oven to 350 degrees.
• Line 12 muffin tins with paper liners (grease the tin first).
• Mix all the topping ingredients together until crumbly; set aside in the fridge.
• In a large bowl, combine flour, baking powder, baking soda and salt.
• In another bowl, cream butter, cream cheese and sugar with an electric mixer until fluffy.
• Add in eggs and beat until combined.
• Add in half and half or milk (if using) vanilla and raspberry jam; beat well until combined.
• Add in the flour mixture and stir with a wooden spoon JUST until combined (batter will be lumpy, do not overmix!).
• Fill the muffin tins completely to the top with batter.
• Sprinkle the topping mixture over the muffins.
• Bake for about 20-25 minutes.

CEDAR-PLANKED BRIE WITH RASPBERRY, ALMOND, AND HONEY TOPPING

Steps:

• Soak the cedar plank in cold water for a minimum of 1 hour.
• Preheat grill to medium heat, about 400*F.
• In a small bowl, combine raspberries, slivered almonds and fresh thyme, and season to taste with black pepper. Drizzle with honey and gently mix to combine.
• Remove plank from water. Place wheels of Brie on plank, evenly spaced.
• Top each wheel with half of the raspberry honey mixture.
• Place plank on grill and close lid. Plank cheese for 20-25 minutes, until cheese is golden brown and slightly puffy, topping is hot and almonds are light golden brown. Remove plank from grill and allow to cool for 1-2 minutes.
• Serve immediately with fresh sliced baguette, a few big spoons, and lots of napkins!
• Other options to top cheese are grilled mushrooms, fruit salsa, and tomato bruschetta.

NECTARINE-RASPBERRY CRISP WITH SPICED-OATMEAL CRUMB TOPPING

Steps:

• For topping:
• Mix flour, oats, sugar, brown sugar, cinnamon, salt, and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• For fruit mixture:
• Position rack in center of oven and preheat to 375°F. Butter 11x7x2-inch glass baking dish. Combine nectarines, raspberries, sugar, and cornstarch in large bowl; toss to blend. Transfer mixture to prepared baking dish. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.

RASPBERRY/CHERRY JELLO WITH CREAM CHEESE/COOL WHIP TOPPING

Steps:

• Mix jello & boiling water together until dissolved, add cherry pie filling and chill until set.
• Prepare lemon jello according to box directions and chill until partially set (about 1 hour).
• Beat lemon jello in mixer until foamy and add cream cheese, mix well.
• Fold in Cool Whip by hand and spread mixture over layer 1.
• Chill until ready to serve.

NECTARINE-RASPBERRY CRISP WITH QUINOA-ALMOND TOPPING

Steps:

• Preheat the oven to 350 degrees F.
• For the filling: Toss the nectarines, raspberries, arrowroot and vanilla in a large bowl to combine. Transfer the mixture to a 10-inch ovenproof skillet or baking dish, and spread out the fruit.
• For the topping: Toss the quinoa flakes, almond meal, rice flour, oat flour, maple sugar and salt in a medium bowl to combine. Drizzle in 4 tablespoons of the coconut oil, and stir to combine. Add the maple syrup and vanilla, and mix again. Stir in the almonds.
• Crumble the mixture over the fruit. Drizzle with the remaining 2 tablespoons coconut oil, and sprinkle with the cinnamon and maple sugar. Place the skillet on a baking sheet, and bake the crisp until the fruit filling is bubbling and the topping is golden, 45 minutes. Serve warm.

RASPBERRY TOPPING

Steps:

• In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes. , Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes., Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.

BLUEBERRY-RASPBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Preheat the oven to 400 degrees F. Line a standard 12-cup muffin tin with paper liners. To make the topping, in a medium bowl, mix together the topping ingredients until crumbly. Set aside. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat the eggs with the melted butter. Add the buttermilk and lemon zest and whisk to combine. Add the dry ingredients to the wet and stir just to combine. (Batter will still be somewhat lumpy; do not overmix.) Gently fold in the blueberries and raspberries so the berries do not break open and pour into the prepared muffin tin. Crumble the streusel topping over the muffins and bake until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tins for 10 minutes, then remove and cool on wire racks.

PHYLLO -WRAPPED BRIE WITH RASPBERRY ALMOND TOPPING

Steps:

• Preheat oven to 400 degrees. Wrap baking sheet in tin foil. Place pastry sheet on baking sheet and brush with butter. Cut top rind off of Brie and place in center of pastry sheet. Fold up over sides of Brie. Spoon Fig Preserves onto top of cheese. Butter one side of second pastry sheet & place on top of Btie. Fold down over sides and cut off excess pastry. Pinch all corners and sides well. Brush with beaten egg and bake approx. 20 minutes or until golden brown.

NECTARINE RASPBERRY CRISP WITH SPICED OATMEAL CRUMB TOPPING

Steps:

• Mix flour, oats, sugar, brown sugar, cinnamon, salt and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. This topping can be made 1 day ahead--just cover and refrigerate.
• Position rack in center of oven and preheat to 375 degrees. Butter a 11x7x2 inch glass baking dish. Combine nectarines, raspberries, 1/4 cup sugar and cornstarch in large bowl; toss to blend. Transfer mixture to baking pan. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.

EASY PEACH-RASPBERRY DESSERT TOPPING

Steps:

• Puree ingredients together. Refrigerate 1 hour.
• Serve over your favorite angel food, pound or cheese cake. Fill plain or chocolate pastry cups. Pour sauce into a squeeze bottle to swirl on dessert plates or over desserts for an elegant presentation.