Graham Cracker Crumble Topping

This sweet and buttery graham cracker crumble is my secret weapon for adding a satisfying crunch to everything from sundaes and parfaits to baked fruit desserts. It comes together quickly and works wonders as a topping when you want something nostalgic yet impressive. You will want to keep a stash ready for whenever a treat needs a golden touch.

I made this crumble for the first time on a whim when I ran out of granola one summer and now my friends ask for it at every ice cream social. You really cannot beat the toasty aroma as it emerges from the oven.

Ingredients

• Graham crackers: give the signature honeyed crunch Use a classic brand like Nabisco for best results
• Unsalted butter: adds richness Look for butter that is pale yellow and smells sweet
• Sugar: gives sweetness and flexibility Use granulated for a clean flavor or brown sugar for a little molasses depth
• Vanilla extract (optional): adds extra bakery style flavor Use pure extract for best aroma
• Ground cinnamon (optional): can give warmth Go for fresh ground for the brightest taste
• Kosher or fine sea salt: balances sweetness and brings out the graham flavor Choose a fine grain for even seasoning

Step-by-Step Instructions

Crush the Graham Crackers:

Place the graham crackers inside a zip top bag Seal and use a rolling pin or the heavy bottom of a measuring cup to crush them You want a mix of sizes from fine crumbs to some small chunks for great texture If you prefer you can use a food processor but do not make it all dust

Mix and Coat:

In a medium bowl combine the crushed graham crackers with sugar salt and cinnamon if you are using it Pour in the melted butter and vanilla if you are using it Stir until every bit of cracker is glossy and moist

Bake the Crumble:

Preheat your oven to three hundred twenty five degrees Fahrenheit and line a baking sheet with parchment paper Spread the crumb mixture into an even layer covering as much of the sheet as possible Bake for about ten minutes but check at eight The crumbles will be golden and smell toasty Watch closely so they do not burn

Cool and Break Up:

Take the pan out of the oven The mixture will still feel a bit soft at first Let it cool completely to room temperature and it will crisp up Use your fingers to break it into crumbles at your desired size

Store or Serve:

Store the cooled crumble in an airtight container at room temperature for up to three days in the fridge for a week or freeze for up to three months Let it return to room temperature when ready to use

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My favorite part is having just a hint of cinnamon in the mix which reminds me of warm autumn afternoons at my grandmother's house She used this crumble on baked apples and it was always the best part of dessert

Storage Tips

Let the crumble cool fully before storing to keep it crunchy If your kitchen is hot store it in the fridge For long storage freeze in a zip top bag pressing out as much air as possible and let it thaw at room temperature before serving

Ingredient Substitutions

Try honey grahams cinnamon grahams or even gluten free versions if needed Coconut oil can work in place of butter for a dairy free version and maple syrup adds a subtle flavor twist but use less and mix well with the crumbs

Serving Suggestions

Sprinkle graham cracker crumble over vanilla or chocolate ice cream Finish fruit crisps with a generous layer for added crunch or stir into yogurt with berries for an easy breakfast treat My kids like to fill sliced bananas with peanut butter and sprinkle crumbles on top

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A Little History

Graham crackers were originally created in the 1800s as a health food Made from whole wheat flour and sweetened lightly they evolved into a beloved American treat Today their signature crunch and gentle sweetness inspire so many creative desserts including this simple yet satisfying crumble

Frequently Asked Questions

→ Can I use different types of sugar?

Yes, you can use granulated, light brown, or dark brown sugar based on your taste preferences and the type of graham crackers used.

→ How should I crush the graham crackers?

Place the crackers in a zip-top bag and crush with a rolling pin, or pulse in a food processor for an even mixture of fine and chunky crumbs.

→ Can I make this ahead of time?

Absolutely. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for a week, or freeze for up to 3 months.

→ What can I sprinkle this crumble on?

Try it over ice cream, yogurt, fruit crisps, or parfaits to add sweet crunch and texture.

→ Are cinnamon and vanilla necessary?

Both are optional. Add them for extra flavor if desired, depending on the sweetness and flavor of your graham crackers.

→ Why is my crumble soft after baking?

The crumble will crisp up as it cools, so allow it to reach room temperature before breaking into pieces and storing.