Homemade Strawberry Crunch (Print version)
A crisp pink Strawberry Crunch topping made with vanilla cookies, strawberry gelatin, freeze-dried berries, butter, and salt.
# Ingredients:
For the crunch
01 -
20 vanilla sandwich cookies, such as Golden Oreos, about 9 oz (255 g)
02 -
1/2 cup (12 g) freeze-dried strawberries
03 -
3 tablespoons (42 g) unsalted butter, melted and slightly cooled
04 -
3 tablespoons strawberry gelatin powder
05 -
1/8 teaspoon fine salt
# Instructions:
01 -
Pulse the vanilla sandwich cookies in a food processor 6-8 times, or crush them in a zip-top bag, until you have mostly crumbs with some pea-size pieces.
02 -
Crush the freeze-dried strawberries into a fine powder. Pick out any tough pieces that do not break down.
03 -
Transfer the cookie crumbs to a bowl. Drizzle in the melted butter slowly while stirring until the crumbs are lightly coated.
04 -
Add the strawberry gelatin powder, freeze-dried strawberry powder, and salt. Stir until the crumbs are evenly pink and no dry streaks remain.
05 -
Spread the Strawberry Crunch on a plate or small tray for 10 minutes to firm up. Use immediately or store airtight at room temperature.
# Good to know:
01 -
Makes about 2 cups of topping.
02 -
Best sprinkled on desserts shortly before serving.
03 -
For a gelatin-free version, replace gelatin with 1/4 cup extra powdered freeze-dried strawberries and 2 tablespoons powdered sugar.