HOW TO MAKE THE CRUMBLE FOR STRAWBERRY CRUNCH CAKE AND OTHER TREATS

Hey , everyone .

It's Dion on cravings and I'm back with another video and in today's video , I'm gonna show you how to make the crumble for the strawberry crunch cake .

Now , a lot of people are always asking me , Dion , how do you make your crumble for your strawberry crunch cake ?

And you know , it's no big secret .

I go ahead and tell them I'm not one of those people who act like I can't tell you nothing .

You know , if you need help , I'll give you advice .

And so now a lot of people be wondering how to make this , but they be confused because it's so many different ways that you can do it .

Folks are undecided .

But today I'm gonna show you the most simplest way for you to do it to make the crumble .

It is only a few things you need .

You need two bowls , a box of vanilla pudding , mix a box of strawberry gelatin , a stick of butter , 2 1/4 cups of flour and two forks .

OK ?

And so now let's get started first things first .

Make sure you preheat your oven to 350 degrees , ok ?

And make sure your butter is at room temperature .

And now to get started on making the crumble and the two bowls , you are going to need to put four tablespoons or half a stick of butter in each bowl .

So you would divided in half oops and put four tablespoons in each bowl .

Yeah .

Ok .

Next , after dividing the butter into the bowls , you will take your strawberry gelatin and your vanilla pudding mix and you will both add them to each individual bowl .

So pour in the strawberry gelatin , pour in the vanilla pudding mix and then you will both put 1/4 cup of flour into each bowl .

So there goes that cup and then 1/4 cup and a that ball .

And so now what you would do next is after everything is , is in the bowls , you would take the forks and you would use the forks to start mixing everything together .

You know , it's almost like the process of when you are baking and uh you are combining butter into the flour .

It's the same process as that .

You just gotta take your time until it all mixes together and it's gonna become a very grainy texture once everything is combined .

Yeah .

So as you can see how everything is starting to come together right there , you just keep doing it until it almost appears like it's sand and you , and you would do this for both the vanilla and the strawberry .

And so now let me go ahead and skip to the end and show you how it's supposed to look .

Ok ?

And so now this is the finished product of how it's supposed to look .

You see how it has a real grainy and like sand , like texture .

That's exactly what you want .

Now show you how the strawberry look , the strawberry isn't gonna look exactly like the vanilla one , the strawberry mixture or will be a little bit more clumpy , but it'll be about the same text texture though .

Ok ?

Bring that into the light some more so that you can see our focus was going a little haywire , but that's better .

Now I'm gonna show you one more time for the vanilla .

Ok ?

And so now next , you would then take a sheet tray lined with parchment paper , wax paper .

You can even use aluminum foil .

I would probably spray a little bit of non-stick cooking spray on the aluminum foil first .

But other than then that parchment paper will be the best thing to use .

So now you take a sheet tray , you take the mixtures and you just dump them on , you know , make sure you get every little bit , every little bit counts , take them , double them on out .

Ok ?

And so now what you would do is you would just mix it up , spread it around and flatten it out .

It's not good to try to just bake it in one big clump because that's not gonna work good .

Especially when it comes time to when you have to process it .

And so now if you ever want more than this amount , all you have to do is just double the ingredient amounts .

So you would do one whole stick in each bowl , two boxes of each gelatin and pudding mix and half a cup of flour .

Ok .

So now that's all beat and spread out .

Ok ?

So next you place it into your oven for 6 to 8 minutes , anything longer than that and the crumble will instantly start burning like you will be able to smell it if you keep it in there for more than eight minutes .

Ok .

So now close the oven and let it bake for exactly 6 to 8 minutes .

Ok ?

And so now after it's done baking , this is how it should look , you see how it's gonna round up some .

And so now after you take it out of the oven , sit it on the cooling rack and let it cool off for at least 30 minutes to an hour .

Ok ?

And then after you cool it off a tip , after you let it cool off the room , room temperature , I would then sit it in the fridge for at least another 30 minutes .

And that will really make the butters and everything else and it really up because when you process it , you know , it's , it's gonna warm up again .

And so it's gonna seem kind of like , like it has moisture to it .

But if you let it sit in the fridge and let it completely stiffen and dry out , it will process even better .

Ok , guys , and now that the crumble is out of the fridge and let me show you what I meant by , you should let it sit in the fridge .

You see how easy that it crumbles up now .

Well , that's because by send it in the fridge , you allow the butters to fully stiffen and dry up .

So that way when you do cause friction , especially from uh processing it , it won't be uh kind of moist and mushy as it's uh colliding against each other breaking up .

Ok ?

Then now I'm just having fun .

Let's get the process in it now .

OK ?

And so now let's go ahead and put it into the processor .

I have my small processor here .

I need to invest in the big one soon .

Who's so go ahead and start breaking off chunks of it and put it in .

Thanks .

And no , I will say this .

You can use a processor or a blender or a Nutribullet or ninja , whichever one you have just make sure that you do not overload it because if you do , you will run the chances of messing up your blender or your processing .

And so now that should be enough in there .

Oops , let me break that up just a little bit more .

Ok ?

Close it up and ok , now let's take this off and take a look at it .

Oh Yeah .

Now those are some fine crumbs crumble .

I mean take that and just dump it into our bowl and you repeat the same process until it's all used up .

OK , everyone .

And there you have it .

Perfect strawberry crumble for any cake dipped , strawberries , cupcakes , whatever you wanna use it for .

Now me , usually whenever I make a cake with it , I like to make my crumble a day ahead of time cause it's easier to work with when it's dry .

And so I'll make it a day ahead of time .

I will let it sit in the fridge and let it completely dry out because as you can see right now , if you can see how greasy my glove is , it's still moist .

I mean you could go ahead and use it now if you want to , but I like to go ahead and , and let mine dry out all the way before I use it for anything .

Ok .

Oh , that looks so good .

I just wanna eat , eat some of it right now .

Excuse me real quick .

Just joking .

Now , on a side note , this recipe is very universal .

You can use it to make any flavor crumble that you want , whether it's the strawberry crunch or cookies and cream or orange flavored crunch , lemon peach pineapple , whatever flavored gelatin you wanna use it will work with this recipe .

Ok , guys .

Well , that's it for to , for today's video .

I hope you enjoyed it .

If you enjoy the channel , give it a big thumbs up like this video , subscribe and stay tuned for more .

My next video I will be showing you how to make the strawberry crunch cake .

Thank you all and have a good day .