Graham Cracker Crumble Topping (Print Version)
# Ingredients:
→ Crumble Base
01 -
Crush up 135 grams of graham crackers by hand or in a bag
02 -
38 grams sugar, brown or white, whichever you've got
03 -
Pinch of kosher or sea salt, just a little
04 -
0.5 teaspoon cinnamon (only if you want extra flavor)
05 -
0.5 teaspoon vanilla, use if you're feeling fancy
06 -
85 grams butter, melted and ready to go
# Instructions:
01 -
After everything's done, keep your crumbles in a tight container. They’ll last 3 days on the counter, a week in the fridge, or around 3 months if you freeze them. Let them chill to room temp before digging in.
02 -
Once it's all cooled off, you'll notice it gets crisp. Then just break it into nice chunky bits with your hands.
03 -
Move your coated mix to that lined baking tray. Pop it in the oven for 8 to 12 minutes. Peek in often so nothing burns. You're looking for a toasty golden look and a yummy smell.
04 -
Now pour the melted butter with vanilla (if using) straight in. Mix everything up so all the crumbs are moist and shiny.
05 -
Toss your crushed graham crackers, sugar, salt, and maybe cinnamon into a bowl. Give them a nice stir together.
06 -
Switch your oven to 165°C. Line your baking sheet with some parchment so nothing sticks.
# Notes:
01 -
If you want that perfect mix of crunch, don’t smash the graham crackers too fine—leave some bigger chunks for fun. Try switching your sugar type based on the graham crackers you've got so everything tastes just right.