Everything Crumble
As promised, I’m sharing the ultimate crumble topping that I used over my key lime Panna cotta last week. I’ve coined it the everything crumble, because it’s the perfect topping for any dessert or to snack on by itself as a granola. It’s a beautiful balance of crunch and chew with the crisp graham crackers and toasted coconut and walnuts. I like to break the graham crackers up by hand and leave a few larger chunks to soak up all the honey and spices. It’s super simple and you can prep it ahead of time and enjoy throughout the week. Enjoy!
EVERYTHING CRUMBLE
ingredients
9 whole graham crackers, crushed
1/2 cup shredded sweet coconut flakes
1/2 cup walnuts, chopped
1/3 cup quick cook oats
1/4 cup light brown sugar
3 Tbsp honey
1 tsp cinnamon
1/4 tsp nutmeg
4 tablespoons butter, melted room temp
4 tablespoons butter, slightly softened and 1/2” cubed
STEPS
Preheat oven to 325 degrees.
In a mixing bowl, or for quick clean up use a large Ziploc bag, combine the graham crackers, coconut, walnuts, oats, brown sugar, honey, cinnamon, and nutmeg.
Add the melted butter and stir until evenly mixed.
Add the cubed cold butter to the crumble mix. Using your hands, break apart the butter until the mixture has a mealy texture. You’ll want to leave some bits of butter in the mix.
Line a large baking sheet with parchment paper and spread the crumble topping evenly. Bake for 20-30 minutes. Every 10 minutes, stir the topping so that it evenly browns. You want the butter and sugar to caramelize. The topping will be slightly soft when you remove it from the oven. It will crisp during the cooling process. Cool for 10-15 minutes and serve. You can store in an airtight container and will last for 5-6 days.
