Graham Cracker Crumble (Print-Friendly Version)
Buttery bits with cinnamon and vanilla made from graham crackers, perfect for topping desserts or as a crispy snack.
# Ingredients List:
→ Crust
01 -
About 36 graham crackers crushed roughly
→ Flavor & Binder
02 -
85 grams melted unsalted butter
03 -
38 grams sugar, can be regular or brown
04 -
A small splash (2.5 ml) vanilla extract if you want
05 -
A pinch (1.25 ml) of ground cinnamon, optional
06 -
A little kosher or fine sea salt
# Detailed Cooking Steps:
01 -
Turn your oven to 163°C and line a baking sheet with parchment paper.
02 -
Mix crushed crackers, sugar, salt, and cinnamon if you're using it in a bowl. Pour in melted butter and vanilla if you added it. Stir until crumbs are all coated.
03 -
Spread the crumb mix on the baking sheet evenly. Bake for 8 to 12 minutes until it's a light golden color and smells good. Watch it so it doesn't burn. It'll be soft when you take it out but it crisps up as it cools.
04 -
Let the baked crumbs cool to room temp, then break them up. Keep them in a sealed container. They last 3 days at room temp, 7 days in the fridge, or 3 months in the freezer. Bring back to room temp before using.
# Helpful Hints:
01 -
Feel free to switch up the sugar and spices to your taste. Keep an eye while baking so it doesn't burn. The texture gets firmer as it cools down.