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This rich graham cracker crunch is my go-to way for adding buttery sweetness to everything—ice cream bowls, fruit crisps, even a last-minute parfait. It comes together in no time and gives treats that old-school but wow finish. I always like to have some handy for whenever a dessert could use a sunny golden crunch.
I first whipped this up on a random summer day because my usual granola ran out. Friends now ask for it every time we get together for ice cream. There’s just nothing like the cozy toasted smell while it bakes.
Tasty Ingredients
- Kosher or fine sea salt: makes everything pop Choose fine grains for even seasoning
- Ground cinnamon (optional): brings a little cozy spice Use the freshest grind you’ve got for best flavor
- Vanilla extract (optional): cranks up the sweet-bakery aroma Only pure if you want that real scent
- Sugar: switches up sweetness—granulated is simple brown sugar is rich and molasses-y
- Unsalted butter: for creamy melt-in richness Pick the kind that smells a little sweet and looks pale yellow
- Graham crackers: main star for that honey snap Nabisco is a classic go-to
Simple Steps
- Store or Serve:
- Once cool you can toss it in a container at room temp for three days in the fridge for a week or stow it in the freezer up to three months. Just thaw on the counter if frozen.
- Cool and Break Up:
- Slide the pan out to cool. It’ll still be a bit soft straight from the oven. Wait till it’s cool, then break it apart to whatever size crumbles you want.
- Bake the Crumble:
- Start by warming your oven to three two five Fahrenheit. Put parchment on your baking sheet and spread out the mixture in an even bed. Bake for around ten minutes—start peeking at eight—so it’s golden and smells like heaven. Don’t let it burn.
- Mix and Coat:
- Grab a medium bowl and toss in the graham bits, salt, sugar, and cinnamon if you want it. Pour in melted butter and maybe vanilla too. Mix it good so every crumb gets shiny and moistened.
- Crush the Graham Crackers:
- Stick those graham crackers in a zip bag and seal. Bang with a rolling pin or heavy cup until they’re mostly crumby but a little chunky for texture. You can use a food processor too but don’t turn it into sand.
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What gets me is the little bit of cinnamon—I can’t help thinking of crisp fall days and kitchen time with my grandma. She always used it on warm baked apples, and that part was the best bite.
Storing Advice
Wait until the crumbles are totally cool before you pack them up so they stay super crisp. Hot weather? Tuck your stash in the fridge. If you want to freeze it, squish the air out of a storage bag and let it thaw on the counter before serving.
Swap Options
You can use honey or cinnamon grahams or grab gluten free if somebody needs it. Try coconut oil instead of butter to make it dairy free. If you switch to maple syrup, use a smaller amount and mix it until it looks even.
How to Enjoy
Spoon generous handfuls over chocolate or vanilla ice cream. Top off baked fruit crisps for a lovely crunch or swirl it into your morning yogurt with fresh berries. My kids fill banana halves with peanut butter and sprinkle these crumbles on for extra fun.
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A Bit of Background
Back in the 1800s, graham crackers started out as a health food. They’re made with whole wheat and just a touch of sugar. Over time, they turned into a classic sweet snack in the US. That unique flavor and snap spark all kinds of desserts—including this easy crumble that’s always a crowd-pleaser.
Frequently Asked Questions
- → Are there other sugars I can use?
Sure you can. Granulated, light brown, or dark brown sugar all work fine. Go with your favorite or whatever matches your graham crackers best.
- → How do I smash up the graham crackers?
Toss them in a zip bag and whack with a rolling pin, or blitz in your food processor until you hit that sweet spot between fine and chunky crumbs.
- → Is it okay to prep this early?
Yep! Keep it air-tight and room temp for a few days, pop in the fridge for a week, or stash in the freezer for a few months.
- → What goes well with this crunchy mix?
Scoop it over yogurt, ice cream, parfaits, or fruity desserts for some extra sweetness and bite.
- → Do I have to use cinnamon or vanilla?
It’s your call. Skip them, or add both if you want the mix a little warmer and more fragrant. Some graham crackers are already pretty sweet and flavorful!
- → Why isn’t my mix crisp after coming out of the oven?
Let it chill completely on the counter, and watch it firm up. It gets crunchy as soon as it cools down, promise.