This supercrunchy, spiced cookie crumble is an excellent vegan topping for ice cream, banana pudding or roasted fruit. The crumble is also great on coffee cake muffins or banana bread; simply sprinkle the unbaked crumbs on top of the batter before baking.
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1/2 cup plus 2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
Pinch of sea salt
2 1/2 tablespoons granulated sugar
2 1/2 tablespoons light brown sugar
1/4 cup vegan margarine, melted
How to Make It
Preheat the oven to 325° and line a rimmed baking sheet with parchment paper. In a medium bowl, whisk the flour with the cinnamon, salt and both sugars. Add the melted margarine and mix until pea-size clumps form. Spread the crumb topping on the prepared baking sheet and bake until brown and crisp, 20 minutes. Let cool.
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