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Strawberry Crunch Topping Recipe

Instantly upgrade cupcakes, ice cream bars, and other treats with this super-easy, 3-ingredient strawberry crunch topping recipe.
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Course: Dessert
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16

Equipment

  • Food Processor

Ingredients

  • 24 Vanilla Sandwich Cookies
  • 1 Oz Freeze Dried Strawberries
  • ⅓ Cup Unsalted Butter Melted

Instructions

  • Add the vanilla sandwich cookies to the food processor. Pulse to create coarse crumbs. Then put them into a medium bowl and set aside.
  • Add the strawberries to the same food processor container and pulse to create fine crumbs. Then add them to the bowl of cookie crumbs.
  • Pour in the melted butter and mix to completely combine.
  • Spread onto a baking sheet pan and allow the strawberry crumble to dry for about 15 minutes.
  • Use immediately or store in an airtight container at room temperature for up to 3 days.

Notes

  • Strawberry crunch can be stored in an airtight container at room temperature for up to 3 days.
  • You can freeze for up to 3 months. 
  • You can easily double this batch. 
  • This crunch is delicious on anything, cakes, cupcakes, cookies, or add it on top of ice cream. 
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