11 topping mall recipes

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

Applesauce oatmeal muffins with a crunchy oat crumble topping. Made with unsweetened applesauce and skim milk for a lighter breakfast bake, finished with cinnamon and brown sugar streusel.

Cinnamon coffee cake baked in a tube pan with a buttery crumb topping made from the same base mixture. Buttermilk keeps it moist, and a full tablespoon of cinnamon gives it bold, warm flavor.

Creamy chicken and rice casserole with water chestnuts, celery, and crunchy almond-cornflake topping. Make-ahead freezer meal that feeds a crowd.

Layered no-bake candy with a butterscotch-walnut bottom, mini marshmallow middle, and a chocolate chip topping. Make-ahead, sliceable, and seriously sweet.

Three layer pumpkin pie with a spiced pumpkin filling, brown sugar pecan streusel, and a creamy vanilla cream cheese topping. Makes two showstopper pies for Thanksgiving.

Buttermilk coffee cake with a streusel-style cinnamon-clove crumb topping made from the same dough. A tangy, tender 9x13 cake that doubles as breakfast or afternoon coffee snack. Stir in raisins or nuts. Freezes beautifully.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

Miniature chocolate peanut butter pies in mini muffin tins. Graham crust, frozen peanut butter filling, and chocolate ganache topping. Make 24 ahead and stash in the freezer for up to a week.

Classic double-crust apple pie crowned with a bubbling pecan praline topping made from brown sugar, butter and half-and-half. Cinnamon apples meet candy-store crunch in one Southern-style pie.

No-fat no-cholesterol coffeecake with cherry pie filling and a crumb topping, made with egg substitute and yellow cake mix. A lighter breakfast cake ready in 1 hour using simple pantry ingredients.