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

hello everyone, Dion is gone with the cravings and I'm back with an

other

video and in today's video I will show you how to

make

the

crumble

for the

strawberry

crispy

cake

, now many people always ask me Dion, how do you

make

it? your

crumble

for your

strawberry

crispy

cake

and you know it's not a big secret. I'll go ahead and tell you that I'm not one of those people who acts like I can't tell you anything. You know, if you need help, I'll give it to you. Your advice and now a lot of people are wondering how to do this, but they're confused because there are so many different ways you can do it.

People are on the fence, but today I'm going to show you the easiest way to do it. To make the crumble, you only need a few things, you need two bowls, a box of vanilla pudding, a mix, a box of strawberry gelatin, a stick of butter, two 1/4 cups of flour and two forks, okay , now let's start with the first thing. First, be sure to preheat the oven to 350 degrees and make sure the butter is at room temperature. Now to start making the crumble and the two bowls, you will need to put four tablespoons or half a stick of butter in each bowl, so you would divide it in half and put four tablespoons in each bowl.

Well, after dividing the butter into the bowls, you will take the strawberry gelatin and vanilla pudding mix and add them both to each individual bowl for pouring. strawberry jelly pour vanilla pudding mix and then you both put 1/4 cup of flour in each bowl so that cup goes and then 1/4 cup in that bowl and now what you would do next is after everything This is in the arches, you would take the forks and you would use the forks to start mixing everything together, you know, it's almost like a process where when you're baking you're combining butter with the flour, it's the same process that you just got. to take your time until it's all mixed together and it's going to become a very grainy texture once it's all combined yeah so you can see how it all starts to come together right there keep doing it until it almost looks like sand and you. and you would do this with the vanilla and the strawberry, so now let me go ahead and skip to the end and show you how it's supposed to look good and now this is the finished product of what it's supposed to look like, see how?

It has a really grainy texture and it likes it and light, that's exactly what you want. I'll show you how to look like a strawberry. Strawberry won't look exactly like vanilla. The strawberry mixture will be a little chunkier, but it will be about the same. Same texture though that's okay, bring it into the light a little bit more so you can see sorry the focus was going a little crazy but that's better. Now I'll show you one more time the vanilla, okay, yeah, now then I would take the sheet. tray lined with parchment paper or wax paper, you can even use aluminum foil.

I would probably spray some nonstick cooking spray on the aluminum foil first, but

other

than that, parchment paper will be the best you can use, so now grab your pan. take the mixes and just pour them in, you know, make sure you get every little bit, every little bit counts, so now what you would do is just mix it and spread it and flatten it, it's no good trying. just baking it in a big batter because that won't work well especially when the time comes when you have to process it and now if you ever want more than this amount all you have to do is double the amount of ingredients so it would make a whole loaf in each bowl, two boxes of each joke and pudding mix and half a cup of flour, okay, now it's all beaten and spread, okay, then you put it in the oven for six to eight minutes, a little more than that . and the crumble will start to burn instantly like you can smell it if you keep it there for more than eight minutes, so now close the oven and let it bake for exactly six to eight minutes, and so on now, after it finishes baking.

This is what it should look like, you see that it hasn't browned a little bit, so now after you take it out of the oven, put it on the cooling rack and let it cool for at least thirty minutes to an hour, okay, and then after to cool it. I give you a tip after you let it cool to room temperature, then I would leave it in the refrigerator for at least another 30 minutes and that will really make the butters and everything else stiff because when you process it you know. it will heat up again and it will look like it's moist, but if you let it sit in the refrigerator and let it harden and dry completely, it will process even better, okay guys, and now that the crumble is gone. from the refrigerator and let me show you what I meant that you should let it sit in the refrigerator, you see how easily it crumbles now, well that's because the mice that are in the refrigerator allow the butters to harden completely and dry so that this way when you cause friction, especially when processing it, it won't be kind of wet and mushy because it's a collision with each other that breaks, okay, now I'm having fun, let's process it now, it's okay, so now.

Go ahead and put it in the processor. I have my small processor here. I need to invest in a big one soon, so go ahead and start breaking off chunks and putting it in snow. I would say you can use a processor or a blender or a nutribullet or ninja, whatever you have, just make sure you don't overload it because if you do you'll run the risk of messing up your blender or your processor, yeah oh that should do it there , let me rest. that, just a little bit more, close it, okay, now let's take this off and take a look, oh yeah, now those are some fine crumbs, I mean, take that and pour it into our bowl and repeat the same process until it's all sold out, okay, everyone there you have the perfect strawberry crumble for any cake, dipped strawberry cupcakes, whatever you want to use it now.

Usually, whenever I make a cake with it, I like to prepare my crumble a day in advance because it's easier. to work on when it's drying, so I'll prepare it a day in advance. I'm going to let it sit in the refrigerator and let it dry completely because as you can see right now, if you can see how greasy my glove is, it's still there. wet I mean you can go ahead and use it now if you want but I like to go ahead and let mine dry completely before using it for anything okay oh that looks so good I just want eat, eat some Right Now excuse me, judge too quickly.

Well, a side note. This recipe is very universal. You can use it to make any flavor of Cromer you want, whether it's strawberry crisp or cookies and cream or orange crisp, lemon, peach, pineapple, any jello flavor. if you want to use it, it will work with this recipe, okay guys, well, that's a fortune for today's video. I hope you enjoyed it, if you enjoy the show give it a big thumbs up like this video, subscribe and status for more. I will be in my next video. showing you how to make strawberry shortcake thank you all and have a nice day