Name: Graham Cracker Crumble
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 5
Cuisine: American
Ingredients: 2 Graham Cracker Sheets (30 grams); 1 Tablespoon (14 grams) Unsalted Butter, melted and cooled; 1 teaspoon (4 grams) Granulated Sugar; 1/8 teaspoon Vanilla Extract; 1/8 to 1/4 teaspoon Ground Cinnamon; Pinch Fine Sea Salt

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Sweet and buttery, this easy Graham Cracker Crumble has an infinite amount of delicious uses. The simple recipe bakes up quickly and tastes fantastic on everything from ice cream to oatmeal!

Ramekin of vanilla ice cream topped with graham cracker crumble.

If you’re a fan of graham cracker crusts (like on a cheesecake or chocolate pie) then you’re really going to enjoy this easy recipe. The ingredients are similar but instead of using a pie pan, you spread the mixture onto a tiny sheet pan and bake it up in the toaster oven. The result is a deliciously sweet graham cracker topping.

The crumble keeps well in the pantry and is great for adding a delightful crunch and touch of sweetness to Greek yogurt, fresh or baked fruit, and of course ice cream. Tim also highly recommends shaking a little in your hand for a sneaky late-night treat.

Graham cracker crumbs in a plastic bag and mini food processor.

How to Make Graham Cracker Crumbs

To get started, you need to finely crush two full graham crackers sheets. You can do this a few different ways:

Putting the grahams in a plastic bag and rolling over them a bunch with a rolling pin.
Or popping them in a mini food processor and pulsing until ground.

Regardless of your chosen method, you want to make sure the grahams are finely crushed. You should have about 1/4 cup of crumbs.

How to Make Graham Cracker Crumble

In a small bowl, combine 1 tablespoon of melted butter with a teaspoon of sugar, a little vanilla extract, ground cinnamon, and a pinch of salt.

Buttery crumble mixture in a small glass bowl.

We like a lot of cinnamon in our crumble but if cinnamon is not your thing you can use less or omit it entirely. You can also play around with adding different spices like ground ginger, cardamom, or pumpkin pie spice.

Next, add the crushed graham cracker to the bowl and stir well until all of the crumbs are coated and the mixture starts to look like wet sand.

Pour the crumble onto a lightly oiled 1/8 sheet pan and use your hands or the back of a rubber spatula to firmly compact it into an even layer. Don’t worry about reaching the pan edges, because this is a small batch recipe the mixture will not cover the whole pan.

Bake in a 350°F toaster oven, without stirring, until the crumb has darkened a bit and a sweet smell starts to fill your kitchen, about 7 to 10 minutes, depending on your toaster oven. The mixture will still feel soft but will crisp up as it cools.

Toaster Oven Test Kitchen

Baked at 350°F in our large countertop oven the crumble was ready after 7 minutes, in our smaller toaster oven it took almost 11 minutes.
We also tried a batch using the convection fan with the temperature reduced to 300°F. That crumble was ready after about 9 minutes.

Once baked, remove the pan from the oven and leave it untouched (no stirring) to cool completely. After it has cooled, use a spatula or your hands to break it into pieces. Try to be a little gentle here – the more you handle the pieces, the more they will, you know, crumble.

Baked crumble chunks on a small sheet pan.

All that’s left now is deciding what to do with your graham cracker crumble. Here are few tasty ideas:

Sprinkle over baked pears, apple nachos, or a bowl of whipped cream and strawberries.
Give your morning oatmeal some sweetness and crunch.
Add a dusting to Greek yogurt for a fun cheesecake-style vibe.
Or make a simple scoop of vanilla ice cream taste extra-special.