Graham Cracker Crumble

5 from 1 vote

This Graham Cracker Crumble tastes like a delicious buttery graham cracker crust. It's sweet and crunchy with a cozy feel thanks to the cinnamon! It's super simple to mix up and only requires 5 minutes of baking time! This crumble topping recipe is perfect when you're looking for a quick and easy topping for ice cream, pudding, yogurt, fruit parfaits, cookies and more! Best yet, this graham cracker crumble recipe is gluten free, oat free, egg free, nut free and can easily be made vegan!

Prep Time5

Cook Time5

Cool Time15

Total Time25

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 70kcal

Author: Lee

Ingredients

½ cup gluten free graham crackers crumbs (about 65g or 4 sheets smashed)
½ tablespoon confectioners' sugar
½ tablespoon light brown sugar , packed
⅛ teaspoon ground cinnamon
1 pinch kosher salt
2 tablespoons butter or vegan baking stick, melted
½ teaspoon pure vanilla extract

US Customary - Metric

Instructions

Preheat your oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease. Set aside.
Put the 4 sheets of gluten free graham crackers (65 grams) in a zip top bag and use the flat side of a meat mallet or a rolling pin to break them into teeny tiny crumbs. Set aside.
Please note that gluten free graham cracker sheets tend to be much smaller than other graham cracker sheets. Please read the gram amount or use enough grahams to get ½ cup crumbs.
Pour the graham cracker crumbs into a small bowl. Add in the ½ tablespoon confectioners' sugar, the ½ tablespoon light brown sugar, the ⅛ teaspoon ground cinnamon and the 1 pinch of kosher salt.
Whisk to combine and set aside.
In a microwave safe medium bowl, melt the 2 tablespoons of butter or vegan baking stick in 20 seconds increments until completely melted.
Pour the melted butter into the graham cracker crumb mixture.
Add in the ½ teaspoon pure vanilla extract and use a small spatula to form the mixture into crumbs.
Spread the graham cracker crumbs in an even layer onto the ungreased parchment lined baking sheet and bake for 5 minutes.
After 5 minutes, remove from the oven and use a small spatula or a spoon to mix the crumbs. They may have spread out a little because of the butter. Let cool a few minutes.
The mixture will be very soft right out of the oven but it becomes crispy once it cools.
Transfer the crumbs to a plate lined with a paper towel to absorb some of the extra liquid from the butter. Let cool for 10 minutes until the crumbs are crunchy.
Once the crumble has hardened, using clean hands, break any large clumps apart into small crumbles.
Sprinkle over your ice cream, yogurt, pudding, fruit or cookies and enjoy!

Video

Notes

Vegan: Use gf/vegan graham crackers, vegan sugar and vegan baking sticks.

Storing: Once the crumble is cool and crispy, place in a bowl, cover with plastic wrap and store in the fridge for up to 3 days. Or store in an airtight container in the fridge. Bring to room temperature prior to using.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition