Strawberry Crunch Crumble

Strawberry Crunch Crumble. That’s what I’m calling this. I’ve seen this made a dozen different ways online, and this is just my method. I brainstormed it on Twitter last summer, and it turned out really well. You might be familiar with the Strawberry Shortcake Bars that are coated in a similar mixture: they’re what made it famous!

I used this batch to garnish the Strawberry Cheesecake Pudding I made yesterday, and figured since this recipe’s been drafted for over a year, I might as well go ahead and push this one out too.

Strawberry Crunch Crumble Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Strawberry Crunch Crumble recipe:

• Golden Oreos: I don’t recommend any substitutions. Don’t remove the creme filling, and don’t use the double-stuffed ones. The creme in them will help the crumble hold together, lessening how much butter we need and providing all the sugar in the recipe. Too much creme will throw the Strawberry Crunch Crumble recipe off.
• Strawberry powder: I have a food dehydrator, so when we’re at the peak of North Carolina strawberry season I make my own strawberry powder. We’re obviously not anywhere near the peak season so I picked up some strawberry powder at Whole Foods. It’s also sold on Amazon for the same price I found it in the store. Make sure you select strawberry powder with no additives like food coloring or sugar. We don’t need that.
• Salted butter: You can use unsalted if you like. I think salted butter brings out more of the flavor in the Strawberry Crunch Crumble.

How to Make Strawberry Crunch Crumble 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Strawberry Crunch Crumble recipe:

• Break down your cookies. Preheat your oven to 325°F and line a baking sheet with parchment paper or a silicone liner. Chuck them in your food processor along with the strawberry powder and pulse until the cookies have reached the consistency you desire. Alternatively, you can put them in a Ziploc bag and beat them into submission with a rolling pin or the bottom of a skillet. Make sure the cookies and strawberry powder are well combined and pour them out onto the baking sheet you prepared earlier. Spread them out into an even layer. 
• Bake the Strawberry Crunch Crumble. Arrange the pats of butter evenly over the cookies – you won’t cover all of them, obviously. Bake in the oven for 5-7 minutes and keep an eye on them because they’ll go from browned to burned very quickly. Let cool, transfer to a storage container with a tightly fitting lid, and store either at room temperature or in the fridge for up to a week. 

Obligatory Pinterest graphic – 

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