Description
This Graham Cracker Crumble recipe produces a sweet, buttery, and slightly spiced crumb topping that’s perfect for adding texture and flavor to desserts like parfaits, ice cream, or yogurt. With a simple blend of crushed graham crackers, sugar, butter, and optional vanilla and cinnamon, it’s easy to make and bakes to a golden, fragrant finish.
Ingredients
Base Ingredients
- 1 sleeve graham crackers (9 sheets of 4 crackers, roughly crushed)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons sugar (granulated or light/dark brown, your choice)
- 1/2 teaspoon vanilla extract (optional)
- 1/2 teaspoon ground cinnamon (optional)
- Pinch kosher or fine sea salt
Instructions
- Preheat Oven: Preheat your oven to 325 degrees F (163 degrees C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Mix Ingredients: In a medium bowl, combine the roughly crushed graham crackers with sugar, salt, and cinnamon if using. Pour in the melted butter and vanilla extract if desired, then stir thoroughly to fully coat the crumbs evenly with the butter mixture.
- Bake the Crumble: Spread the crumb mixture evenly on the prepared baking sheet. Bake for 8-12 minutes, checking closely to prevent burning. The crumble should turn a light golden brown and release a fragrant aroma. Keep in mind the mixture will be soft when removed from the oven but will crisp as it cools.
- Cool and Store: Allow the crumble to cool at room temperature completely. Break it into loose crumbles once cooled. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to one week, or freeze for up to 3 months. Bring back to room temperature before using as a topping on desserts.
Notes
- You can choose between granulated or light/dark brown sugar depending on your preferred sweetness and flavor depth.
- Vanilla extract and ground cinnamon are optional but add layers of flavor to the crumble.
- Keep a close eye on the crumble while baking as oven temperatures and cracker brands vary; the crumble can burn quickly if not monitored.
- To crush graham crackers, place them in a sealed plastic bag and crush with a rolling pin or pulse briefly in a food processor.
- The crumble can be refrigerated or frozen for longer storage; be sure to return it to room temperature for best texture before serving.
