376 crunch recipes

Hearty whole-wheat muffins with dried apricots, orange zest, and apricot nectar, studded with nuts for crunch.

Peanut butter dreams are no-bake chocolate-dipped peanut butter balls with crisp rice cereal for crunch. Vintage church-cookbook candy that yields 48 freezer-friendly bites and disappears at every bake sale.

Bacon cheese muffins fold crumbled bacon, sharp cheddar, and crunchy nugget cereal into a batter enriched with the rendered bacon drippings. Savory breakfast muffin with surprise crunch baked into every bite.

Slow cooker stuffed green peppers filled with ground beef, pork and beans, mustard, and tomato sauce. Topped with crispy French fried onions for crunch.

A creamy red potato salad with sweet pickle crunch, chopped egg, celery, and a tangy mustard-mayo dressing. Skin-on red potatoes hold their shape. A make-ahead picnic and barbecue classic.

Crispy lemon oatmeal cookies made with egg whites, brown sugar, and rice cereal for extra crunch. No butter, no yolks. A lighter, citrus-bright cookie.

Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea.

A moist, rich banana nut bread recipe from a classic steak pub. Sour cream and brown sugar make this loaf extra tender, while walnuts add crunch in every slice.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Cherry-pistachio biscotti studded with tart dried cherries and bright green pistachios, brightened with lime zest and twice-baked to that classic dunkable crunch. Holiday cookie tin material.

Chiles rellenos stuffed with Monterey Jack cheese, dipped in a cornmeal batter, and fried golden brown. The cornmeal coating adds a crispy crunch that traditional egg-only batters can't match.

Graham granola bread machine loaf with whole wheat, rolled oats, buttermilk, and walnuts. Hearty breakfast-bread texture packed with crunch and fiber.

Vegan ginger curry with tofu marinated in a blended peanut butter, ginger, and garlic sauce, then stir-fried with onion, peas, and soy milk. Topped with toasted almonds for crunch.

Old-fashioned lime pickles (pickling lime, not citrus) with cucumbers soaked in calcium hydroxide for crunch, then sweet-pickled with celery seed and cloves. The Southern church-supper classic.

Lima beans with jalapeno, sunflower seeds, tomato, onion, and fresh cilantro. A quick, low-calorie plant-based side dish with some heat and crunch.

Chocolate almond pound cake baked in a bundt pan with melted unsweetened chocolate, almond extract, and cornmeal for a dense crumb with nutty crunch.