Description
This Strawberry Crunch Topping is a buttery, crispy crumble packed with crushed freeze-dried strawberries—perfect for adding flavor, texture, and a pop of color to your favorite desserts.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup rolled oats
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup freeze-dried strawberries, crushed
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix flour, granulated sugar, brown sugar, rolled oats, and salt until combined.
- Add cold, cubed butter and work it into the dry ingredients using a pastry cutter or your fingers until mixture resembles coarse crumbs.
- Stir in crushed freeze-dried strawberries until well distributed.
- Spread mixture evenly on the prepared baking sheet.
- Bake for 15–20 minutes, stirring halfway through, until lightly golden and crisp.
- Cool completely before using or storing.
Notes
- Add lemon zest for brightness or swap in other freeze-dried fruits for variation.
- Use a gluten-free baking blend in place of flour for a gluten-free version.
- Store at room temperature for up to 1 week or freeze for up to 3 months.
- To restore crunch, reheat in a low oven for a few minutes.
- Avoid using fresh strawberries as they contain too much moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Topping
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
