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. Slideshow:  More Ice Cream Recipes 

Chloe Coscarelli
March 2016

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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