Strawberry Crunch Topping

5 from 11 votes

I always have a jar of my strawberry crunch topping around when I want to elevate anything from yogurt to baked goods. This recipe uses golden Oreo cookies, strawberry jello, and butter, which creates a sweet, crumbly, and delightfully pink topping that bakes in just over 10 minutes.

Prep Time5

Cook Time7

Total Time12

Course: Baking, Dessert

Cuisine: American

Diet: Vegetarian

Servings: tablespoons

Calories: 100kcal

Author: Anjali Shah

Equipment

Ingredients

Instructions

Preheat the oven to 350 degrees F / 180 C. Line a baking sheet with parchment paper and set aside.
Add the oreo cookies to a food processor and pulse several times until desired texture is achieved.
Transfer the crushed cookies to a mixing bowl and add remaining ingredients.
Thoroughly mix until well combined.
Spread the mixture in an even layer over the prepared baking tray and bake in the oven for 5-8 minutes or until lightly golden around the edges.
Remove and gently stir to break up the cooked topping.
Allow to cool before serving.

Video

https://youtu.be/EEgFcNjIlbE

Notes

My #1 Secret Tip for this strawberry crunch topping recipe is to stop pulsing the cookies while there are still small chunks. I keep the crumbs a mix of small and slightly larger pieces for a more appealing appearance and texture.
Spread out while baking: I spread the crunch mixture out as much as possible to avoid steaming, which leads to a soggy topping.
Cool fully: I always let the topping cool down entirely on the tray so it firms up into clusters.
Even coating: Make sure to mix thoroughly before baking, so that every crumb is coated. This is how I avoid dry patches in my topping.
Watch closely: This topping does not require a long bake time, so I always check it at the 5-minute mark, since the sugar in the cookies can brown quickly.

Nutrition