Preheat oven to 300 degrees F.
In stand mixer with paddle beater attachment mix dry ingredients to combine.
With mixer on low speed, slowly add oil and molasses, followed by vanilla extract. Mix just until crumble starts to form small clusters.
Spread out onto Silpat/parchment paper-lined baking sheet. Bake for 20 minutes.
Crumble will be soft coming out of the oven. As soon as it comes out, Store in airtight container in fridge for up to 3 weeks, or freezer for up to 2 months.
This crumble makes enough to make 4-5 dozen macarons.