Sugar Crumb Crispy

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This recipe comes from my grandma’s cookbook and it is SO EASY and DELICIOUS! Growing up, my mom would make these often. They disappear almost quicker than they are made.  Try them out!  You are going to LOVE them!
From start to finish, including clean up, it takes about 20 minutes!…. Doesn’t get better than that!

Sugar Crumb Crispy from chef-in-training.com ...This recipe is SO easy and delicious! From start to finish takes 20 minutes, including clean up! These will disappear quicker than they were made! #recipe #dessert

5.0 from 1 reviews
Sugar Crumb Crispy
 
Prep time
Cook time
Total time
 
This is an easy recipe that is absolutely delicious. From start to finish, you can have these ready in 20 minutes (including clean up!) A recipe your whole family will LOVE!
Recipe type: Dessert
Ingredients
  • ¼ cup cold butter, (1/2 a stick) *Important that it is cold so you can get a good crumb*
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¼ tsp. cinnamon
  • dash of salt
  • ½ cup flour
  • 1 can Pillsbury Crescent Rolls
  • . . GLAZE, .
  • ½ cup powdered sugar, add more if needed to reach desired consistency
  • 1 Tbsp. butter, softened
  • 1 tsp. vanilla
  • 1 Tbsp. milk, add more if needed to reach desired consistency
Instructions
  1. Preheat oven to 400 degrees F
  2. Cut in butter to sugars, cinnamon, salt and flour to form crumbs.
  3. On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top.
  4. Bake at 400 degrees F for 8-12 minutes.
  5. After they were cooked and cooled, I cut them into smaller triangles but you can leave them big too!
  6. To make glaze: Blend together all the glaze ingredients and drizzle over Sugar Crumb Crispies.

 

Enjoy!

 


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Comments

  1. wolfsong

    I actually ran into problems with this recipe. The
    "crumble" never seemed to reach the crumble stage. Instead I ended up with a thick paste.

    The only difference I can think of is that I used Splenda Brown Sugar Blend which would only call for 2 Tbsp instead of 1/2 cup. I did add an additional Tbsp of the blend and the flour which made it thicker but not really a crumble. I'll have to try it again with really brown sugar just to be sure.

    Also, the glaze seemed super thin and I stopped at 1 Tbsp of milk.

    I haven't tasted them yet but I'm sure the flavor hasn't been impacted.

  2. Chef in Training

    @wolfsong I am so sorry for your problems! I changed up the directions a bit to help clarify. I got the recipe from my grandma's cookbook and realized now they weren't written the best. I worded them better to hopefully help out. The changes I made to the written recipe is:

    -The butter needs to be cold
    -You have to cut the butter into the other ingredients…I apologize the recipe initially said cream and that is wrong.

    I like a thicker glaze too, so I just add more powdered sugar to get it to the consistency I like. If it is too runny, add more powdered sugar, if its to solid-add more milk.

    I hope that helps and once again I am so sorry for the mix up in the recipe!

  3. wolfsong

    Thanks for the update! I figured that was what might need to be changed since the only way to cream the butter would be to have it softened.

    I did add more powdered sugar for the glaze and overall they were still tasty.

    One other suggestion. You might want to specify in the ingredient list the 8 roll package since there is also a smaller size available. It becomes apparent when you read the directions but it's something that isn't immediately obvious.

  4. Jennifer

    I love your post! These sugar crumb crispies look delish!

    I would love it if you would drop by Jane Deere and link up to Fusion Fridays with your favorite or most recent recipes, handmade crafts, diy projects, tips & tricks, and how to's! { open through Wednesday! }

    http://janedeereblog.blogspot.com

  5. WOW these were so good!! My family loved them. My children were very impressed because I don't bake much, but these were so easy, I thought, "Hey I bet even I could make that."

  6. Natalie Morine

    Hi there,
    I found you on Facebook & love your style.
    These look really nice & I love that they are easy to whip up..
    Can you please tell me are the Pillsbury cresent roll like a short, danish or flaky pastry??
    I am from NZ & have not heard of these before.
    Many thanks
    Nat

  7. C

    These were pretty good, but mine looked nothing like the picture. My glaze was brown because vanilla is brown, but your is white. And I had so much topping left over I used another can.

    • Chef in Training

      Hi Joan,

      I have updated the recipe plug in for this recipe now and it will let you print it. Sorry about that! When I switched over from Blogger to WordPress, I had to manually go in and add the recipe card to all my recipes. The older ones I am still getting to. This one is fixed now and should print for you. Sorry about the wait.

    • Chef in Training

      It was 2 separate ingredients. When I switched to wordpress my older recipes got jumbled. I corrected it now. It is 1/4 tsp. cinnamon and a dash of salt :) Sorry about the confusion.

  8. Natalie J Vandenberghe

    Sounds delicious! I love that it’s simple, too. We use Pillsbury Crescent Rolls as a base for many of our favorite pastries.

  9. Judy

    Maybe you could fix the recipe to state the butter should be cold. I kind of figured it out when I saw you were making a crumble, but not sure others would. I may try these with my own version of th pillsbury crescent that I make from scratch. Thanks

    • Chef in Training

      The recipe does state “1/4 cup cold butter” and then a note off to the side that says make sure it is cold.

  10. Danika

    Hey! These look incredible!! When I click on “GLAZE” it brings me to a choice of the different kinds of crumb crispies, instead of the ingredients. I’m dying to know what’s in the glaze :) Thanks a million!

    • Danika

      Ok, feeling like a big dummy – I just realized the ingredients for the glaze are right underneath… blame it on my mama brain!! Making these this morning!!

  11. stephanie

    Are these okay made a night ahead or better fresh? I want to make a sampling of all your Crumb Cripsies to take to work…yum!!!!!! Also think of Nutter Butter Crispies, a take off your Oreo ones. Thank you for the inspiration!

  12. I made these recently and all came out well but for the glaze. I’m thinking a teaspoon of vanilla is too much, it came out brown. Next time I will try less vanilla and hopefully that will work.

  13. Mooma

    I just made these as a breakfast treat! They are yummy, however I only needed/used 1/2 of the topping mixture. Using it all would have been too much for 8 crescents. I’ll have to see what I can make next to use the remaining topping!!!

  14. Kat

    Okay, so it definitely SEEMED like a lot of topping for 8 crescent rolls, even when they were a bit stretched out, but I still loaded it all on. I figured that the flour would make it more of a crust + topping. And I’d totally do it exactly the same way next time! The flour does stretch out what you think is too much “topping” and it really just helps give the crescent more bulk and something to bite into. So if you make this recipe, go ahead and dump it all on the dough onto every little corner. It’ll be thick, and you’ll probably get it all over the baking sheet because it gets kinda piled up, but it comes out great!

    Very tasty and SUPER easy recipe! Yay for one bowl and no mixer to clean up! :D