Easy Graham Cracker Crumble

Graham cracker crumble is a wonderfully simple topping that brings a sweet crunch to desserts or can be savored on its own. It adds effortless texture and flavor whether you're sprinkling it over ice cream, layering parfaits, or jazzing up a simple bowl of yogurt. This recipe comes together quickly and uses ingredients you probably have in your pantry right now.

I whipped this crumble up in minutes when a last-minute dessert topping was needed. It quickly became my go-to for adding a homemade touch without fuss.

Ingredients

• One sleeve of graham crackers: roughly crushed provides the classic sweet, honeyed base so important for that familiar flavor. Look for fresh crackers with a crisp snap for best results
• Unsalted butter melted: binds the crumbs and adds rich flavor. Using unsalted butter lets you control the saltiness
• Sugar: granulated or brown adds sweetness and the choice of brown sugar introduces molasses notes. I recommend light brown sugar for a subtle depth but granulated works well too
• Vanilla extract: is optional but gives a layer of aromatic complexity, enhancing the sweetness
• Ground cinnamon: is also optional and pairs beautifully with the honey notes of the crackers, adding warmth
• A pinch of kosher or fine sea salt: balances sweetness and brings out flavors

Instructions

Build the Crumb Mix:

Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking. Crush the graham crackers into varied sizes for texture. In a medium bowl, combine the crushed crackers, sugar, salt, and cinnamon if you are using it. Add the melted butter and vanilla extract and mix until every crumb is fully coated and the mixture looks evenly moistened.

Spread Evenly and Bake:

Spread the crumb mixture onto your prepared baking sheet in an even layer. This ensures the crumble cooks uniformly and crisps nicely. Bake for 8 to 12 minutes until the crumbs turn a light golden brown and release a toasty fragrance. Keep an eye on them to avoid burning as the sugars can brown quickly.

Cool and Break Into Crumbles:

Once baked, allow the mixture to cool completely on the sheet. The crumble will be soft and fragile when hot but will crisp as it cools. Use your hands or a spoon to break up any large clumps into smaller pieces ideal for sprinkling. Store your crumble in an airtight container at room temperature for a few days or freeze for longer storage.

My favorite part is how the baked crumble fills the kitchen with a comforting warm scent. It reminds me of lazy weekend mornings when sprinkling it over yogurt felt like a little celebration.

Storage Tips

Store cooled crumble in an airtight container to keep it crisp. It lasts for up to three days at room temperature, but I prefer refrigerating it which extends freshness to a week. You can freeze the crumble for up to three months. When ready to use, just bring it back to room temperature so it regains the crunch and does not feel damp.

Ingredient Swaps

Butter can be swapped for coconut oil or a plant-based spread to make a vegan version but expect subtle changes in flavor and texture. Try maple sugar or coconut sugar as alternatives to granulated or brown sugar for a unique sweetness. Experiment with spices like nutmeg or allspice instead of cinnamon for an interesting twist.

Serving Ideas

Sprinkle over vanilla ice cream with fresh berries for a simple decadent dessert. Use as a crunchy layer for yogurt parfaits mixed with fresh fruit and honey. Top baked apples or fruit crisps with the crumble just before serving for added texture.

This crumble is the perfect last-minute addition to elevate simple desserts and create memorable flavors.

Frequently Asked Recipe Questions

→ What kind of sugar works best in the crumble?

Granulated sugar gives a classic sweetness while light or dark brown sugar adds richer, molasses notes. Both work well depending on your preference.

→ Can I omit the vanilla and cinnamon?

Yes, these are optional but enhance the crumble's flavor by adding warmth and depth. Leaving them out results in a more straightforward buttery crunch.

→ How do I prevent the crumble from burning in the oven?

Bake at 325°F and spread crumbs evenly. Check often toward the end of baking and remove once lightly golden and aromatic to avoid burning.

→ How should the crumble be stored after baking?

Once cooled, store in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze up to 3 months. Bring back to room temperature before use.

→ What desserts pair well with this crumble?

This crumble adds delightful texture and flavor to ice cream, yogurt, parfaits, fruit crisps, or puddings.

→ Can I adjust the spices in the crumble?

Absolutely, feel free to increase cinnamon or try nutmeg, ginger, or cardamom for a personalized spiced touch.