Strawberry Crunch Topping
This strawberry crunch crumble topping is the perfect way to transform a simple dessert into an impressive masterpiece. It’s sweet and crunchy and packed with natural strawberry flavor. And best of all, it’s so easy to make! For the best results, make sure you use freeze-dried strawberries and not dehydrated strawberries.
Print
Pin
Save
Servings: 2 cups
Calories: 65kcal
Ingredients
- 16 golden Oreo cookies
- 1 ounce freeze dried strawberries 1 cup
- 4 tablespoons butter melted
Instructions
- Place the cookies and freeze-dried strawberries into a re-sealable plastic bag and crush them with a rolling pin. When the crumbles are the size of small pebbles, transfer them to a mixing bowl.
- Pour the melted butter over the crumbs and toss them with a fork until well distributed.
- Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Notes
- You can use any crunchy vanilla sandwich cookie.
- We did not remove the filling from the cookies.
- If you prefer to crush the cookies and strawberries in a food processor, pulse in 2 to 3-second increments until you have the texture you prefer. The food processor tends to make the crumbles much finer.
- Use freeze-dried strawberries and not dehydrated strawberries (which are chewier and do not crush into crumbles as easily).
Nutrition
Serving: 1 | Calories: 65kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 56mg | Sugar: 4g