144 nut top recipes

Frozen pumpkin pie with vanilla pudding, whipped topping, pumpkin puree, gingersnap crumbs, and chopped nuts in a graham cracker crust. A no-bake Thanksgiving dessert.

A fantasitc recipe, I made this recipe for my kids, and my husband he loves it too.

Sweet chewy oatmeal bars topped with melted chocolate and sprinkled with nuts.

Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie.

Moist cinnamon-spiced rhubarb cake topped with a crunchy brown sugar and nut streusel. This simple sheet cake celebrates fresh rhubarb in every tender bite.

Nutty Roca cookies: a buttery shortbread bar topped with melted chocolate and pressed-in nuts, inspired by the famous Almond Roca toffee candy. Two-step bake-and-spread for 48 bars.

It's a simple dish but has lots of delicious flavors. Garlic and lemon zests are cooked in butter-olive oil mixture with additional fresh lemon juice really make this dish heavenly tasty and refreshing. You can sprinkle whatever nuts you have on hand or you prefer on top.

Raspberry chocolate coffee cake with layers of fresh berries, chocolate chips, and almond streusel. A tender vanilla batter baked with two layers of fruit and crumbly nut topping.

Apple crunch muffins with shredded unpeeled tart apple baked in and a brown sugar pecan crunch topping. Best served hot from the oven with butter and jam.

Warm cinnamon-spiced muffins packed with shredded tart apples and crowned with a crunchy pecan-brown sugar topping that caramelizes as it bakes.

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Marguerites cookies made with fluffy meringue piled on saltine crackers and topped with chopped nuts. A vintage sweet-and-salty treat browned in the oven.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

Rhubarb nut muffins with buttermilk, brown sugar, and walnuts topped with a cinnamon-walnut streusel. Tart rhubarb and crunchy nuts in every bite. Ready in 35 minutes.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Stuffed bell peppers filled with millet pilaf cooked in a cilantro-lime-serrano broth with corn and tomatoes. A vibrant vegan main dish topped with pine nuts.