• Susie Csorsz Brown

Graham Crumbles

What will you use these for? Breakfast crumbles over fruit and/or yogurt. Over berries for dessert. Over applesauce for an after school snack. Straight out of the container for a sneaky bite.

I give a range for the sugar depending on how sweet you like your crumbles and if what you are putting them on will also be sweet.

Graham Crumbles

Makes: 3 1/2 c crumbles


12 tablespoons unsalted butter melted

3-5 tablespoons dark brown sugar

3 tablespoon honey

1 1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

Pinch of ground cloves

3/4 teaspoon salt

3/4 cup whole wheat or graham flour

1 cup old fashioned oats

1/2 cup plus 2 to 3 tablespoons all-purpose flour


Heat oven to 350°F. Line a baking sheet with parchment paper for easy clean-up (although the crumbs should not stick if baked without it). Place melted butter in a large bowl. Stir in brown sugar and honey. Add baking powder, cinnamon, cloves and salt and stir to combine. Add whole wheat or graham flour, stir again, then add oats. Stir well to combine. Start adding all purpose flour, a few tablespoons at a time, stirring well after each addition until all flour is incorporated and mixture forms large and small crumbles. You might not need all of the flour.

Spread crumbs on baking sheet. Bake for 20 minutes, stirring three times so that they evenly bake, until golden brown. Let cool in pan on rack. Enjoy!

Crumbs will keep at room temperature in an airtight container for at least a week or in an air-tight container in the freezer for a month.

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