Graham Cracker Crumble Topping (Print Version)
# Ingredients:
→ Crumble Base
01 -
135 grams graham crackers, roughly crushed
02 -
85 grams unsalted butter, melted
03 -
38 grams sugar, granulated or light/dark brown
04 -
0.5 teaspoon vanilla extract (optional)
05 -
0.5 teaspoon ground cinnamon (optional)
06 -
Pinch kosher or fine sea salt
# Instructions:
01 -
Preheat oven to 165°C. Line a baking sheet with parchment paper.
02 -
In a medium bowl, mix crushed graham crackers, sugar, salt, and cinnamon if using.
03 -
Pour in melted butter and vanilla extract if using. Stir until all crumbs are evenly coated.
04 -
Spread the mixture evenly onto the prepared baking sheet. Bake for 8–12 minutes or until light golden brown and fragrant, monitoring closely to avoid burning.
05 -
Cool the graham cracker mixture to room temperature; it will crisp as it cools. Once cooled, break into coarse crumbles.
06 -
Store in an airtight container for up to 3 days at room temperature, 1 week in the refrigerator, or up to 3 months in the freezer. Allow crumble to come to room temperature before serving.
# Notes:
01 -
For best texture variation, crush graham crackers to a mix of fine crumbs and small chunks. Adjust sugar type based on graham cracker brand to complement or enhance flavor.