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Author Notes: It’s pretty impossible to eat this and not get a big smile on your face. Serve it over ice cream, fresh fruit, or yogurt, or just eat it by the handful. Be warned that’s it completely addictive. Tightly covered, the leftover crumble should keep for at least a week. It’s inspired by the graham cracker crumble in Bon Appetit. —EmilyC
Makes about 4 cups
- 12 standard-sized sugar cones (156g)
- 3/4 cup all-purpose flour (90g)
- 1/4 cup tightly packed light-brown sugar (55g)
- 1 teaspoon kosher salt
- 10 tablespoons salted butter, melted (142g) (increase the salt by about 1/4 teaspoon if using unsalted butter)
- Heat oven to 350 degrees F.
- In a food processor, pulse the sugar cones until you have a mixture of finer and coarser crumbs. Transfer to a large bowl, and mix together with the flour, light brown sugar, salt, and butter until evenly integrated and large clumps form.
- Spread out on a rimmed baking sheet in an even, single layer. Bake for 15 to 20 minutes, stirring about halfway through, until golden. Remove from oven. The crumble will crisp up as it cools. Serve warm or at room temperature.