1sleevegraham crackers(9 sheets of 4 crackers), roughly crushed*
6tablespoonsunsalted butter, melted
3tablespoonssugar(granulated or light/dark brown, your choice)**
½teaspoonvanilla extract(optional)***
½teaspoonground cinnamon(optional)
pinchkosher or fine sea salt
Instructions
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Combine crushed graham crackers, sugar, salt, and cinnamon (if using) in a medium bowl. Add melted butter and vanilla (if using), and stir to fully coat the crumb mixture.
Spread crumbs onto the prepared baking sheet in an even layer. Bake for 8-12 minutes, until light golden brown and fragrant. Watch the crumbles carefully so they don't burn (mine most often takes around 10 minutes, but times will vary by oven and brand of graham crackers used). The graham cracker mixture will be soft when you take it out of the oven and will crisp as it cools.
Cool the mixture to room temperature and break it up into crumbles. Store in an airtight container for up to 3 days at room temperature, 1 week in the refrigerator, or 3 months in the freezer. Return to room temperature before using the crumble to top your favorite sweet treats (such as parfaits, ice cream, or yogurt).
Notes
*To crush grahams, place the crackers in a zip top bag and crush with a rolling pin or the bottom of a measuring cup. Or, pulse the graham crackers in a food processor. I like to roughly crush the grahams, creating a mixture of fine crumbs and medium-sized chunks, for a well-textured crumble.**When using graham cracker brands made with molasses, I use granulated sugar to make the crumbles. When using honey grahams, or when I want to add a little depth of flavor, I'll use brown sugar. This recipe is very adaptable and customizable.***The cinnamon and vanilla are optional, depending on the type/brand of graham crackers you're using. If you've bought honey grahams, you might want to add a touch of cinnamon. If using cinnamon grahams, omit. I find that some graham cracker brands can use a little extra "oomph" from a splash of vanilla. For serving ideas, see the "Ways to Use" section in the article above.