Perfect Graham Cracker Crumbs

Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

The New Kosher

The New Kosher

By Kim Kushner

Published 2015

  • About

I keep a container of these crumbs in my refrigerator at all times as they’re great for throwing together a last-minute dessert, like individual sorbet or ice cream parfaits. Just sprinkle a teaspoon of these buttery, crunchy crumbs into a champagne or martini glass, add a scoop or two of your favorite frozen treat, and sprinkle a few more crumbs over the top. They’re a key ingredient in my Deconstructed S’mores, and I also like to spoon them over sliced bananas or stir them into my yogurt. What could be better?


  • cups ( oz/160 g) graham cracker crumbs (about 20 graham crackers, ground in a food processor)
  • 2 tablespoons (all-purpose) flour
  • 2 tablespoons sugar
  • Kosher salt
  • ½ cup (4 oz/125 g) unsalted butter, melted and cooled


Preheat the oven to 350°F (180°C).

In a bowl, combine the graham cracker crumbs, flour, sugar, and a pinch of salt. Stir in the butter and then combine thoroughly using a spoon or your hands. Spread the mixture out in an even layer on a baking sheet.

Bake the crumbs until golden, about 10 minutes. Let cool completely before using. The crumbs will keep in an airtight container in the fridge for up to 1 month.