Homemade Strawberry Crunch
Homemade Strawberry Crunch – it takes only 3 ingredients and 12 minutes of your time to make this perfect crunchy topping for your favorite desserts. It is also called strawberry shortcake crumble. Add it to your yoghurt, sprinkle over ice – cream, pie, cheesecake, cupcake or your favorite cake and you can enjoy its incredibly crunchy taste.
Ingredients
- 23 Golden Oreo cookies
- 1 3 oz Strawberry Jell-o
- 4 tablespoon Unsalted butter melted
Instructions
- Preheat the oven to 350 F. Line a baking sheet with parchment paper and set it aside.
- Put Oreo cookies in the food processor and pulse until they’re crumbled. Be careful while doing it, because the crumbs shouldn’t be too small and the same size.
- You can also make the crumbs in a zip lock bag. Put Oreo cookies in it, zip the bag and roll over them with a rolling pin, until you get crumbs.
- Put Oreo crumbs in a medium bowl, add strawberry jello powder and mix.
- Then add melted butter and mix until the crumbs are well coated in butter.
- Transfer the crumbs into the prepared baking sheet and spread even layer.
- Bake for 8 minutes. When it’s done, take it out of the oven and leave to cool. If a solid layer has formed, crumble it with your hands or use a zip lock bag and rolling pin.
Notes
- No overpulsing – Crumbs shouldn’t be too small and they shouldn’t be of the same size.
- Make sure the crumbs are evenly coated in butter. For the extra strawberry taste, add some strawberry extract, ¼ of the bag, not more than ½ a teaspoon.
- How to store Homemade Strawberry Crunch? Keep it in an airtight container for up to 7 days at room temperature, refrigerated up to a month and in the freezer for no longer than 3 months.
Nutrition
Serving: 1gCalories: 113kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 8mgSodium: 72mgFiber: 1gSugar: 7g
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