Graham Cracker Crumble
User Reviews
5
Graham Cracker Crumble
Description
The recipe begins by crushing nine whole graham crackers into coarse pieces, preserving some larger chunks for texture, unless creating a smooth crust is desired. The crackers are combined with packed light brown sugar, ground cinnamon, freshly grated or ground nutmeg, and a pinch of flaky sea salt for bursts of savory contrast. Melted butter binds the mixture, ensuring a rich, buttery flavor.
Spreading the mixture evenly on a parchment-lined baking sheet and baking at a moderate temperature crisps the mixture, producing a crunchy, fragrant crumble. This preparation balances sweet and spice elements and yields a versatile, baked topping.
This crumble can be used atop ice cream, in parfaits, on pies, or layered in cheesecakes and other desserts. Variations include substituting the graham crackers with other cookies or spices, adding nuts for nuttiness, or adjusting sweetness and spice to preference.
Storage suggestions include keeping the cooled crumble in airtight containers at room temperature for a few weeks or freezing for longer preservation. Bringing it to room temperature before serving ensures ideal texture. Vegan substitutions are possible by replacing butter with plant-based fats.
Ingredients
- 9 whole graham crackers crushed (or one whole package of Nairn's Gluten-Free Grahams)
- ¼ cup light brown sugar packed, try dark brown sugar too
- 1 teaspoon cinnamon ground
- ¼-½ teaspoon nutmeg freshly grated (or ground)
- ¼ teaspoon vanilla extract
- pinch sea salt or regular salt, flaky
- 6 tablespoons butter Melted, salted or unsalted. If using unsalted, add additional ⅛-¼ tsp salt
Instructions
- Place graham crackers (9 whole sheets) in a plastic baggie and crush using a rolling pin or process lightly in a food processor. Pour into a medium mixing bowl and add light brown sugar (¼ cup), fresh grated or ground nutmeg (½ tsp), and cinnamon (1 tsp).
- HINT: Some larger pieces are great for the graham cracker crumble; if making a crust, make sure the grahams are crushed more uniform.
- Stir in flaky sea salt (pinch), then pour in melted butter (tablespoons), stirring to coat well.
- HINT | You can certainly use regular salt too, but flaky sea salt adds little bursts of sweet-salty goodness!
- Line a quarter sheet pan with parchment paper or spray with a little non-stick spray, spread gluten free graham topping evenly on the pan. Bake in preheated 325° F (165° C) oven for 8-10 minutes. Allow to cool at least 10 minutes before using.
Notes
- Store cooled crumble in an airtight container at room temperature for 2-3 weeks or freeze up to 6 months.
- Bring crumble to room temperature before serving to restore texture.
- To make vegan, replace butter with plant-based butter or melted coconut oil and ensure grahams are vegan.
- Try substitutions like Biscoff or Speculoos cookies, or ginger snaps for variation.
- Add spices such as pumpkin pie spice or cayenne pepper to customize flavor.
- Add chopped nuts like pecans, almonds, or walnuts for added texture (about ¼ cup).
- Use the crumble as a topping for parfaits, ice cream, pies, crisps, crumbles, cheesecakes, and cakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 54kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 0.1g | 0% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 38mg | 2% |
| Potassium | 8mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 132IU | 3% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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