Tasty Graham Cracker Crumble

Graham cracker crumble brings a sweet crunch that’s super easy to add to desserts or enjoy by itself. It’s great for sprinkling on ice cream, mixing into parfaits, or brightening up plain yogurt. You can whip this up fast using stuff you likely already have in your kitchen.

I threw this crumble together quickly when I needed a last-minute topping. It became my go-to way to add a homemade feel with no hassle.

What You Need

• A sleeve of graham crackers: crushed roughly for that sweet, honey flavor you know and love. Pick fresh crackers with a nice snap for the best crunch
• Melted unsalted butter: helps the crumbs stick together and bumps up the richness. Unsalted butter gives you control over how salty it gets
• Sugar: white or brown sugar works. Brown sugar adds a hint of molasses. I like light brown sugar for a mild touch but plain sugar is fine too
• Vanilla extract: optional but it adds a nice sweet aroma
• Ground cinnamon: also optional and plays nicely with the honey flavor by adding cozy warmth
• A pinch of kosher or fine sea salt: balances sweetness and brings out the flavors

How to Make It

Put together the crumb mix

Start by heating your oven to 325°F and line a baking sheet with parchment so nothing sticks. Break the graham crackers into pieces of different sizes for a good mix of textures. Toss the crumbs, sugar, salt, and cinnamon (if you're adding it) into a bowl. Pour in the melted butter and vanilla, then stir until everything’s nicely coated and looks evenly wet.

Spread and bake

Dump the crumb mix on your lined baking sheet and spread it out so it’s a nice layer all over. This helps it cook evenly and get crispy. Bake for about 8 to 12 minutes until the crumbs turn a soft golden and smell nutty. Watch closely so they don’t burn because sugars brown really fast.

Cool down and crumble up

Let the crumbs cool fully right on the sheet. While hot, they’re soft and break easily, but they’ll harden as they cool. Use your fingers or a spoon to smash any big clumps into smaller bits that work great for sprinkling. Keep the crumble in a sealed container at room temp for a few days or pop it in the freezer if you want it to last longer.

My favorite thing is how the crumble fills the kitchen with a warm, cozy smell. It reminds me of lazy weekend mornings when I’d sprinkle it on yogurt and feel like it was a special treat.

How to Keep It Fresh

Store your cooled crumble in a sealed container to keep that crunch. It stays good for about three days at room temp but I prefer putting it in the fridge to last a week. You can freeze it for up to three months too. When you’re ready to eat, just bring it back to room temp so it’s crisp again and not soggy.

Switching Things Up

You can swap butter for coconut oil or a plant-based spread to make it vegan, but expect a small change in flavor and texture. Try maple sugar or coconut sugar instead of regular or brown sugar for a new kind of sweet. Swap cinnamon for nutmeg or allspice if you want to mix things up.

Ways to Serve

Try sprinkling it on vanilla ice cream with some fresh berries for a simple but fancy treat. Add it as a crunchy layer in yogurt parfaits with fresh fruit and a drizzle of honey. Put it on top of baked apples or fruit crisps just as you’re ready to serve for an extra crunch.

This crumble’s a quick fix to make simple sweets taste way better and leaves lasting impressions.

Frequently Asked Cooking Questions

→ Which sugar's best for the crumble?

Regular granulated sugar gives a simple sweet touch while brown sugar, light or dark, adds deeper molasses flavor. Both work fine depending on what you want.

→ Can I skip vanilla and cinnamon?

Yep, those are optional but they boost the crumb’s taste with warm, rich notes. Leaving them out makes it more plain buttery crunch.

→ How do I keep the crumble from burning?

Bake at 325°F and spread crumbs in an even layer. Check it often near the end and pull it out once it’s lightly golden and smells great.

→ How do I store crumble once it's baked?

After cooling, keep it in a sealed container at room temp for up to 3 days, or pop it in the fridge for a week. For longer storage, freeze it up to 3 months. Let it warm back to room temp before using.

→ What desserts go well with this crumble?

This crumble adds nice crunch and flavor on ice cream, yogurt, parfaits, fruit crisps, and puddings.

→ Can I switch up the spices?

Definitely! Add more cinnamon or mix in nutmeg, ginger, or cardamom to make it your own.