5,070 crumb recipes

Fat-free chocolate cake leans on whipped egg whites and marshmallow creme instead of butter or oil for a light, fudgy crumb. No-fat dessert with cocoa, flour, and vanilla.

Oyster stuffing is the old-school American holiday classic: fresh oysters briefly poached in their own liquor, folded into buttery bread crumbs with onion, celery, parsley, and thyme. Coastal holiday tradition.

Tropical pound cake made with fruit yogurt for a moist, tender crumb and subtle fruity flavor. A simple one-bowl bundt cake with only eight ingredients.

Old-fashioned Banana Spicecake with cinnamon, nutmeg, and cloves baked into two 8-inch layers. Triple-sifted flour and the alternating technique give this layer cake an exceptionally light, tender crumb.

Baked red snapper with a cracker crumb topping, mushroom-wine cream sauce, and melted Swiss cheese. A crispy, cheesy fish dinner that comes together in under an hour.

Oven-baked chicken coated in sharp cheddar and buttery cracker crumbs for maximum crunch. Three-step breading keeps it simple while delivering that satisfying crispy bite every time.

Bread machine cornmeal bread that bakes up high and golden with a sturdy crumb. Yellow cornmeal, bread flour, and an egg give the loaf a tender bite with subtle corn sweetness.

Old-fashioned single-layer butter cake topped with sweetened whipped cream frosting. Simple vintage recipe using cream of tartar and baking soda for tender crumb.

Rich chocolate cupcakes hiding a cream cheese and chocolate chip center that stays molten and gooey. The cocoa batter gets its lift from vinegar and baking soda, yielding a tender, fudgy crumb. Makes 3 dozen crowd-pleasers.

Pineapple ice box cake, a vintage no-bake dessert with lemon gelatin and whipped cream folded with crushed pineapple, layered between vanilla wafer crumbs. Chilled overnight for sliceable dessert.

Fluffy drop biscuits made with cake flour for an extra-tender crumb. No rolling or cutting needed, just drop spoonfuls onto a cornmeal-dusted baking sheet and bake.

French baguette bread with a crackling crust and chewy open crumb, made from a simple yeast dough you can shape into baguettes, boules, or herbed loaves. Bakery-style results from your home oven.

Revani is a Greek semolina cake soaked in cinnamon-clove-orange syrup and scattered with almonds. Dense, honey-wet crumb with a warm spiced finish. A true Mediterranean sweet.

Bread machine pain de mie with semolina flour and buttermilk for a tight, even crumb. A Pullman-style sandwich loaf that slices paper-thin for canapes and fancy sandwiches.

Wholesome layered bar cookies with a tahini-oat-almond crumb crust and a cocoa filling made from tofu, ricotta, and maple syrup. Sweetened naturally and full of fiber.

Cookies and cream angel food cake made with just two ingredients: angel food cake mix and crushed Oreo cookies folded into the batter. Light, airy, and speckled with chocolate cookie crumbs.