Strawberry Crunch Crumble Recipes

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.

3 INGREDIENT STRAWBERRY CRUNCH CRUMBLE RECIPE

Steps:

• Pulse the Golden Oreos in a food processor until they are crumbly.
• Mix together the crumbled Oreos, butter, and the strawberry Jell-O powder.
• Set on a cookie sheet lined with parchment paper and let it "dry" for about 45 minutes - 1 hour.
• Store in an airtight container up to 1 week.

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.

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