Buttery graham cracker crumble topping is lightly sweetened and flavored with warm fall spices. Top everything from yogurt to pancakes, ice cream to pumpkin pie, you will love how versatile this topping is! Plus it bakes up into a fall spiced graham crust too! Make gluten-free too!
Be sure to check out these favorite fall recipes; Panera Autumn Squash Soup, Fall Charcuterie Board, Gluten-Free Apple Pie, and this easy Pear Bundt cake.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
I developed this versatile recipe for Fall Flavors week with our sponsors Nairn’s and Dixie Crystals — but the opinions expressed are my own.
We tend to think of using graham crackers just for crusts, cheesecakes, S’mores and the sort. As a kid I would grab a spoon when my mom made graham cracker crust, and when she wasn’t looking dig into the bowl! Warm, buttery, full of sweet graham goodness!
So what makes this graham cracker crumble different? I used whole grain Chocolate Chip Oat Grahams, that are Gluten-Free from Nairn’s — and I am telling you, they are delicious! Baked in Scotland, with 25% less sugar, these certified gluten-free graham crackers are top notch. With the nuttier taste of oats, you will never know they are gluten-free!
Why You Will Love Recipe with Graham Crackers
- Easy | Not only is it hard to resist, but it mixes and bakes up in minutes.
- Use Leftover Graham Crackers | It seems like every recipe with Graham crackers always has leftovers, this is great way to use up those leftovers!
- Versatile | I love recipes that be used in many ways. This topping is great on bundt cakes, pies, crisps and crumbles, ice cream, pudding, yogurt, and so on.
Simple Ingredients for Graham Cracker Crumble Topping
GRAHAM CRACKERS | I used Nairn’s Gluten-Free Chocolate Chip Oat Grahams. Use regular graham crackers, cinnamon sugar or your gluten-free graham crackers.
LIGHT BROWN SUGAR | I used Dixie Crystals non-GMO Light Brown Sugar, which is delicious! You could also use dark brown sugar for a deeper molasses flavor. You may also use granulated cane sugar if preferred.
SPICES | A combination of cinnamon, fresh grated nutmeg and flaky sea salt here!
VANILLA EXTRACT | Ever made your own never-run-out-again vanilla? You should try it!
BUTTER | Use the real stuff please, remember if it is soft coming out of the fridge it’s not real butter, but a blend. You may use regular or unsalted butter, if using unsalted, add ⅛-¼ teaspoon kosher salt.
How to Make Graham Cracker Crumble
Step 1 | Prep Graham Cracker Topping Ingredients
Place graham crackers in a plastic baggie and crush them using a rolling pin or process in a food processor. Note: You want some larger and smaller pieces of graham crackers, so don’t process to fine.
Pour into a medium mixing bowl and add light brown sugar, fresh grated (or ground) nutmeg.
Fresh Tip
- Some larger pieces are great for the graham cracker crumble; if making a crust, ensure the grahams are crushed more uniformly.
Stir in cinnamon and flaky sea salt, then pour in melted butter, stirring to coat well.
Fresh Tips
- You can also use regular salt, but flaky sea salt adds little bursts of sweet-salty goodness!
Step 2 | Bake Graham Cracker Crumble
Line a quarter sheet baking pan with parchment paper or spray with a little non-stick spray, and spread gluten-free graham cracker topping evenly on the pan. Bake in preheated 325° F (165° C) oven for 8-10 minutes. Allow to cool for at least 10 minutes before using.
Substitutions & Variations
I am always about substitutions, try these fun alternatives and “make it yours!“
Use your favorite brand of graham cracker, regular or gluten-free! Substitute the same amount.
Vegan Graham Cracker Topping
Replace butter with plant-based butter or melted coconut oil and make sure grahams are vegan.
FLAVORS | Use Biscoff or Speculoos cookies instead of grahams, or try ginger snaps or any combination of the above along with graham crackers.
SPICES | Use Pumpkin Pie Spice in place of cinnamon and nutmeg.
Spicy Graham Cracker Crumble | Toss in a few shakes up to ⅛ of a teaspoon of cayenne pepper for a little heat!
Nutty Graham Cracker Topping | I love adding chopped nuts to things like this; chopped pecans, almonds, and walnuts would all be delicious. Add about ¼ cup.
Storage Tips
Once the graham cracker topping has cooled completely, break it apart and place it in an airtight baggie or container. Keeps on the countertop 2-3 weeks; refrigerate or freeze for longer storage, good up to 6 months. Bring to room temp before serving.
Frequently Asked Questions
Baggie Rolling Pin Method | Place grahams in a gallon sized baggie and using a rolling pin, smack a few times to break up the graham crackers, then roll pin back and forth until desired consistency is achieved.
Food Processor | Place grahams in the bowl of a food processor, breaking up with your hands before placing inside. Add sugar if using, then pulse until grahams are crushed into fine crumbs.
It depends on the specific ingredients you use. Graham crackers typically contain wheat, so if you’re looking for a gluten-free option, you’ll need to use gluten-free graham crackers, which I used here.
Yes, you can use pre-made graham cracker crumbs as a shortcut for making the crumble topping. Just mix the crumbs with melted butter and sugar as directed in the recipe, you won’t have quite the chunky crumble, but it will bake it fine.
14 Ways to Use Graham Cracker Crunch Topping
- Yogurt | My favorite, it adds a fun, crunchy almost cheesecake taste to yogurt parfaits, try it, especially on Pumpkin Yogurt!
- Ice Cream | For a delicious (and simple) fall dessert top your favorite ice cream (can you say, cookie butter ice cream!) with a couple swirls of salted bourbon caramel sauce, and the crumbles, or try my friend Tasia’s Cookie Butter Caramel sauce. What!??
- Oatmeal | Amp up the volume by topping your oatmeal with a little buttery, crunchy goodness!
- Pancakes & Waffles | Try on top of these amazing Harvest Grain and Nut Pancake Recipe or these Sourdough Waffles! Add to this pancake breakfast charcuterie board.
- Pies | Either instead of or as a little additional crunch, top your favorite pies with this sweet buttery graham topping. Think pumpkin, pecan, apple pie, or this butterscotch pie.
- Cakes | I used this on this Pear Bundt Cake, for a little crunch! Use on coffee cakes, crumbles, crisps and more! Also try layering it in a bundt cake, like I did with this strawberry crunch topping.
- Fruit Desserts | Add or replace crumb toppings to any fruit dessert. Think peaches, pears, apples, and cherries.
- Pudding Topping | Add layers to this Magnolia Banana Pudding for added crunch or to any pudding recipe.
- Frozen Desserts: Incorporate the crumble into frozen desserts, such as ice cream cakes or frozen yogurt bars. Press the mixture into the base of your dessert for added texture.
- Mini Pies and Tarts: Make mini pies or tarts and use the graham cracker crumble as a topping for individual servings.
- Dessert Bars: Incorporate the crumble into dessert bars or squares like lemon squares or fruit bars. It adds a tasty layer of texture to the treats.
- Stuffed Baked Apples: Hollow out apples and stuff them with a mixture of graham cracker crumble, butter, sugar, and spices before baking. This creates a delicious, warm, and comforting dessert.
- Smoothie Bowls: Add a scoop of graham cracker crumble topping to your smoothie bowl for a fun and flavorful twist.
- Cheesecakes | Sprinkle on top or replace the crust on your favorite cheesecake or cheesecake bars.
How to Make a Spiced Graham Cracker Crust (Gluten-free or Regular)
Crush your graham crackers finer, add the rest of the ingredients, press into baking pie dish or pan, and bake as directed.
This recipe will easily convert to a gluten-free graham cracker crust and it will so delicious, especially if you use these Chocolate Chip Oat Grahams! Yummo! Use regular or gluten-free graham crackers.
Topping Lover? Try these!
- Rich & Chewy Hot Fudge Sauce
- Blueberry Syrup
- Strawberry Syrup
- Creme Anglaise
- Basic Vanilla Buttercream Glaze
- Vanilla Butter Sauce (to-die for delicious and easy)
I hope you loved this Graham Cracker Crumble Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!
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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 flaky sea salt or regular salt
- 6 tablespoons butter Melted, salted or unsalted. If using unsalted, add additional ⅛-¼ teaspoon 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
Nutrition
More #FallFlavors Recipes Below:
Appetizers and Snacks
- Crispy Air Fryer Cauliflower from Simple and Savory
- Pumpkin Pie Smoothie from House of Nash Eats
- Roasted Grapes Crostini With Rosemary And Pecans from Eat Move Make
- Rosemary Roasted Cashews from SueBee Homemaker
Breakfast and Baked Goods
- Apple Coffee Cake from Devour Dinner
- Apple Pecan Loaf from Palatable Pastime
- Eggless Pear Almond Mini Loaves from Magical Ingredients
Side Dishes
- Balsamic Roasted Brussels Sprouts And Sweet Potatoes from Hezzi-D’s Books and Cooks
- Chestnut Pesto Brussels Sprouts from Cindy’s Recipes and Writings
Main Dishes
- Butternut Squash Gnocchi from A Kitchen Hoor’s Adventures
- No Marinade Lamb Kabobs from Art of Natural Living
Desserts
- Chestnut Chocolate Mousse from The Spiffy Cookie
- Chocolate Pumpkin Mini Cheesecakes from Jen around the world
- Graham Cracker Crumble from The Fresh Cooky
- Pear Crisp Recipe from Hostess At Heart
Bruce Archer
This sounds great for a apple crisp. Can’t wait to try it!
It would be FANTASTIC on an apple crisp!