Whole Grain Graham Crumble

Registered Dietitian Nutritionist approved recipe for whole grain graham crumble. Perfect topping for yogurt.

I’ve had a life-long love affair with Graham crackers. They’re crunchy, not too sweet, with just a hint of honey. If a dessert has a Graham cracker crust, you better believe I’ll be ordering it. They’re great with cheese and fruit. They’re great on their own. They’re great crushed and sprinkled on stuff.

This weeks’ recipe is an ode to my love affair. Using whole grain flour and a few pantry staples, you can create a delightful crumble that kind of reminds me of really, really delicious granola.

Whole Grain Graham Crumble


½ cup whole grain flour

½ cup all-purpose flour

1/3 cup brown sugar, lightly packed

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon

3 tablespoons unsalted butter, cut into cubes and chilled

3 tablespoons honey

A few tablespoons of milk (optional)


Preheat oven to 400°F. Line a baking sheet with parchment paper.

In a stand mixer or food processor, mix flour, sugar, baking powder, salt, and cinnamon until well mixed.

Add butter gradually, pulsing your food processor or mixing on low with the stand mixer, until a coarse mixture is formed. The butter should be in little clumps the size of small pebbles.

Add honey and mix until just combined. The mixture should be coarse, but should stay together if you squeeze a bit between your fingers. The mixture should be a little dry, but if it’s really crumbly and won’t form clumps, add a few tablespoons of milk until the mixture is the correct texture.  (This mix is pretty forgiving, so don’t worry too much about the texture.)

Pour out the mixture onto your baking sheet lined with parchment, and spread in an even layer, about 2 cm (1 inch) thick. Don’t press the mixture down, it should remain a little bit loose, just spread it out evenly.

Bake until golden brown, about 20-25 minutes, stirring the mixture well every 10 minutes so it cooks evenly.

Allow to cool on a wire rack, and then break apart any pieces that are too large.

Makes a perfect topping for yogurt, ice cream, fruit, etc. I love it layered with my favourite yogurt and fresh fruit.

This will keep in the refrigerator for about 10 days, or in the freezer for a few months.