3 Ingredient Strawberry Crunch Crumble Recipes

STRAWBERRY CRUNCH CRUMBLE RECIPE

Steps:

• Melt the butter in the microwave or a small sauce pot on top of the stove
• Add all ingredients to the food processor and blend on low until combined but slightly chunky still
• Use immediately or store in an airtight container for up to 1 week in the fridge or 48 hours on the counter top

STRAWBERRY CRUNCH TOPPING

Steps:

• Preheat oven to 350.
• Melt your butter in the microwave until fully melted.
• Place your golden Oreos into a Ziploc bag and use a rolling pin to crush them. You can also use a food processor or meat mallet, smooth side. You want them to be in small crumbles.
• Once your Oreos are crushed place them into a bowl.
• Add the strawberry Jell-O over the Oreo crumbles and mix to combine.
• Pour half of the melted butter over the Jell-O and Oreo mixture and mix well. If your mixture looks like it needs more melted butter then add the rest.
• Line a baking sheet with parchment paper.
• Place the strawberry crumble onto the baking sheet and smooth it into an even layer.
• Bake for 7-8 minutes.
• Remove from the oven and let it cool.
• Break the crumble into chunks and place it back into a Ziploc bag. Crush it up again.
• Store in an airtight container for up to several days in the fridge

CLASSIC STRAWBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place strawberries, white sugar, cornstarch, and lemon zest in a large bowl; stir to combine. Let stand for 10 minutes.
• Combine flour, oats, brown sugar, cinnamon, and salt in another large bowl. Stir to combine. Cut cold butter pieces into flour mixture with a pastry blender until mixture is crumbly and butter is about pea-sized.
• Evenly spoon strawberry mixture into the prepared baking dish. Sprinkle oat mixture on top of the strawberries, making an even layer.
• Bake in the preheated oven until the strawberry liquid is bubbling and the surface has browned, 35 to 40 minutes. Remove from oven and allow to cool for 10 minutes before serving.

STRAWBERRY CRUMBLE

Steps:

• Preheat a convection oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Pour sliced strawberries for filling into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.
• Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.
• Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.
• Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.
• Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
• Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.