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Graham Cracker Crumble

Prep Time 5 minutes
Cook Time 20 minutes


  • 1/2 cup sugar (100 g)
  • 1 1/2 tbsp brown sugar (25 g)
  • 3/4 cups cake flour (90 g)
  • 1/2 tsp baking powder (2g)
  • 1/2 tsp kosher salt (2 g)
  • 1/2 cup crushed graham cracker
  • 2 tbsp sprinkles (20 g) optional
  • 1/4 cup grape seed oil (40 g)
  • 1 tbsp clear vanilla extract (12 g)


  • Heat oven to 300F.
  • In the bowl of a stand mixer with the paddle beater, mix together all ingredients until clumps form.
  • Spread the mixtures on a parchment lined (or Silpat lined) sheet pan.  Bake for 20 minutes, breaking them up occasionally.  The crumbs should be browned and still slightly moist to the touch; they will dry and harden as they cool.
  • Sprinkle another 1/4 cup crushed graham cracker over the crumble once it is out of the oven.
  • Let the crumbs cool completely before using in a recipe or eating.  Store in an airtight container at room temperature for up to one week.  For storage up to one month, store in the refrigerator or the freezer.
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