How to Make Strawberry Shortcake Crumble
Try this strawberry crunch crumble recipe for a delightful twist on the classic ice cream bar, packed with irresistible flavor and texture.
Cost: $6
Equipment
Ingredients
- ¾ cup freeze-dried strawberries (about 1½ ounces)
- 36 Oreos Golden Oreos (1 regular 14.3 oz package -NOT family size)
- 5 tablespoons unsalted butter (melted)
Instructions
- Add the freeze dried strawberries and Golden Oreos to a food processor. Use the pulse setting to break up it up into large crumbs.
- Add the melted butter slowly as you continue to pulse 3-4 more times.
- Serve the strawberry shortcake crumbs on ice cream, cake, or vanilla yogurt!
Notes
- Storage: Store this strawberry shortcake crumble in an airtight container for one week at room temperature, up 3 months in your refrigerator or freezer.
- Freezing: To freeze it, store it in an airtight container or freezer bag for up to 3 months. When you're ready to use it, allow it to thaw first uncovered.
- After long-term storage, add the strawberry shortcake crunch in an even layer to a rimmed baking sheet covered with a piece of parchment paper. Bake the strawberry crunch at 325 degrees Fahrenheit for 5-8 minutes to bring back the crunchiness of the topping.