FROZEN STRAWBERRY CRUMBLE & GIVEAWAY WINNER

It’s a rainy Monday at my house.

The kind of rain that just mocks your windows and leaves a mess.

I mocked right back . . . and made Dessert!

Oh well . . . we had one nice day.

If your weather is also crappy, this light fluffy frozen dessert will make you feel much better.  I promise. If you have berries lurking in your refrigerator, you should stop what you’re doing and throw this together. I used Strawberries but Raspberries, Blueberries or even Peaches would be scrumptious! The crumble top is delicious. It reminds me of buttery shortbread with toasted almonds mixed in to push it over the top. I do believe that walnuts, pistachios, hazelnuts or any nut would be good as well. If your not into nuts, toast some coconut and throw that in.

We also have a  BITZ OF GLITZ jewelry winner!

“The Romig Chronicles”

I’m so happy for you! Just use my contact page in the menu bar and send me your Full Name & mailing address.  Your bracelet will be on its way very soon!

I used a square baking dish, but a springform pan would also work well.

It’s yummy!

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FROZEN STRAWBERRY CRUMBLE & GIVEAWAY WINNER

Print Recipe

Ingredients

Scale
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup slivered & chopped almonds (other chopped nuts may be substituted)
  • 1/2 cup melted butter
  • 2 egg whites
  • 1/2 cup granulated sugar
  • 10 fluid ounces whipping cream
  • 2 tablespoons fresh lemon juice
  • 2 cups sliced fresh strawberries, crushed/smashed

Instructions

  1. Preheat oven to 325° F.
  2. Combine flour, brown sugar, almonds and melted butter and spread in 8×8″ pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool
  3. Once cooled, evenly press 2/3 of the mixture in the 8×8″ deep dish to create crust.
  4. Beat egg whites and granulated sugar until stiff.
  5. Beat whipping cream until soft peaks form.
  6. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust.
  7. Sprinkle remaining crust/crumb mixture on top.
  8. Freeze for 3-6 hours.
  9. Cut in squares to serve. Garnish with additional strawberries if desired.

 

Frozen Strawberry Crumble

Ingredients

  • 1 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup slivered & chopped almonds (other chopped nuts may be substituted)
  • 1/2 cup melted butter
  • 2 egg whites
  • 1/2 cup granulated sugar
  • 10 fluid ounces whipping cream
  • 2 tablespoons fresh lemon juice
  • 2 cups sliced fresh strawberries, crushed/smashed

Instructions

  1. Preheat oven to 325° F.
  2. Combine flour, brown sugar, almonds and melted butter and spread in 8×8″ pan. Bake at 325°F for 20 minutes. Stir a couple of times. Cool
  3. Once cooled, evenly press 2/3 of the mixture in the 8×8″ deep dish to create crust.
  4. Beat egg whites and granulated sugar until stiff.
  5. Beat whipping cream until soft peaks form.
  6. Gently combine, beaten egg whites, whipped cream, lemon juice, and crushed strawberries. Spread mixture over crust.
  7. Sprinkle remaining crust/crumb mixture on top.
  8. Freeze for 3-6 hours.
  9. Cut in squares to serve. Garnish with additional strawberries if desired.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 9

 

 

by

by Get Off Your Butt and BAKE

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  • Debby Pucci - 06/06/2011 - 6:29 pm

    That look yummy. Thank you!ReplyCancel

  • Ashley Rom - 06/06/2011 - 8:29 pm

    What a wonderful dessert! We haven’t had rain, but we have had ridiculous wind all day long. Baking on bad weather days is the best. Thanks for sharing your great recipes!

    Also, thanks so much for the fun contest! I am so excited that I won! I will be watching my post regularly, and ordering from Bitz of Glitz soon! Who knew that such beautiful jewelry could be so affordable. I am sold!ReplyCancel

  • Erin - 06/07/2011 - 8:30 am

    I wish it would rain here, maybe that would bring down the high temperatures we’ve been having. Then again the last time it rained while it was hot a tornado came through, so on second thought…

    I’ll make this dessert and just pretend it’s not 100 degrees outside!ReplyCancel

  • Aimee - 06/07/2011 - 8:34 pm

    That looks so refreshing. Thanks for sharing.ReplyCancel

  • Jennifer - 06/08/2011 - 8:20 pm

    Made this tonight for Bible Study with some ripe peaches we had at the house instead of the strawberries- rave reviews from everyone! Thanks for the delicious (and versatile) recipe!ReplyCancel

  • Leslie - 06/10/2011 - 8:25 am

    Do you think you could fold in cool whip instead of the whipping cream? I cant have dairy so i like to sub with cool whip but wondered what you thoughts were. ThanksReplyCancel

    • Jonna - 06/10/2011 - 9:14 am

      Hi Leslie,

      I think that Cool whip would work just fine. I’ve made other desserts which were similar and used Cool Whip before.
      Try it, and let us know!
      JonnaReplyCancel

  • gloria - 06/10/2011 - 1:57 pm

    I love this crumble, look amazing!!! gloriaReplyCancel

  • Joanna Murdock - 06/14/2011 - 7:21 pm

    This is such a beautiful dessert! I had to post it on my blog with a link back to your blog. Thanks for sharing. Beautiful blog!ReplyCancel

  • Erin F - 02/01/2012 - 10:13 pm

    My grandmother used to make something very similar to this. With your permission I would like to feature this on my website with a picture and of course linking it back to your site. If it is ok, it would be published 02/27/12. Thanks for sharing!ReplyCancel

  • Debbie - 03/06/2012 - 8:28 pm

    Do I understand correctly that you do not back this again after adding the egg whites?ReplyCancel

    • Jonna - 03/06/2012 - 8:55 pm

      Hi Debbie,
      Only the bottom crust is baked then cooled.
      The other mixtures are put on the crust then placed in the freezer.
      JonnaReplyCancel

  • Debbie - 03/08/2012 - 2:57 pm

    What about the egg whites in the mixture? Are they not cooked?ReplyCancel

    • Jonna - 03/09/2012 - 8:42 am

      Hi Debbie,

      The egg whites are beaten to make a meringue that is then folded into the whipped cream. The egg white of the egg, is really not a danger, but you could always use pasteurized eggs. If you do, I suggest using 1 extra egg white than what the recipe states.

      Making Egg White Meringue with Pasteurized Eggs:

      Pasteurized egg whites do not tend to get fluffy as easily as the unpasteurized egg whites in making meringue, but allowing them to warm to room temperature will help to counteract this tendency toward heaviness. Beaten pasteurized egg whites may never reach the volume of unpasteurized egg whites. If you need a specific volume of meringue, use more egg whites than the recipe calls for to make sure you have enough.
      Hope this helps,
      JonnaReplyCancel

  • srestica - 04/12/2012 - 3:08 am

    could i use mangoes instead of strawberries? what do you think.. as its the season of yummy mangoes.ReplyCancel

    • Jonna - 04/12/2012 - 7:15 am

      Hi srestica,
      I do think mangoes work work as well. Mangoes will probably produce a bit more juice, so you might want to slightly reduce
      the amount added. It sounds yummy!
      Jonna.ReplyCancel

  • O'Leen - 05/08/2012 - 10:43 pm

    My mom would make something really similar to this (pressed the crust into a 9X13 & didn’t crumble it). I loved it! My mom was such a great cook; I miss her so much! I have made this dessert and it is really yummy!ReplyCancel

  • Donna @ What the Dog Ate - 05/17/2012 - 11:47 pm

    Hi! Thanks for sharing this recipe. I made it for a celebration at work, and it was very much enjoyed all around. Great recipe!

    http://whatthedogate.blogspot.com/2012/05/strawberry-cream-cloud-crumble.htmlReplyCancel

  • Molly - 06/06/2012 - 2:47 pm

    Thank you for sharing your recipe and photos. My mom has always made me a dessert nearly the same (less lemon juice, more sugar) for my birthday for years now and I’m 51–never have gotten sick from those egg whites. Mom’s recipe is titled Frozen Strawberry Squares and she makes it in a 9 x 13 dish so yours must be delightfully, decadently thicker than what I remember of hers. Yumm!!! One thing I’d note for future readers is to not bother trying this recipe with Splenda substitutions. I did and won’t do it again either. Don’t mess with perfection. Thank you!!!ReplyCancel

  • Kelly Mills - 06/17/2012 - 12:33 pm

    Hi, Is there any substitute for the egg whites?ReplyCancel

    • Jonna - 06/18/2012 - 6:46 pm

      Hi Kelly,
      I’m not sure with this dessert. I will look into it though and let you know.
      JonnaReplyCancel

  • Susan - 08/11/2012 - 1:21 pm

    Made this today. I doubled the batch and put in 9″ x 13″. Only issue I had was with egg whites and sugar. First batch would not thicken (too much sugar I think) so I made another batch with half the sugar and it worked great. Looking forward to having it tonight.ReplyCancel

  • Karen Blankenship - 05/07/2013 - 11:11 am

    I love your site! I want to try all of these recipes in one day because I can’t choose which one I like the best!! Thank you soooo much for sharing!! My husband will thank you too!ReplyCancel

  • Kelli - 06/03/2013 - 9:35 am

    I have had this recipe for years and frequently make it for holiday get togethers. It is always a favorite. A few hints that I have discovered while making it. 1) Watch the nut topping carefully while it is browning as it overbrowns pretty easily. Also, you can use a package of frozen strawberries instead of fresh. It turns out great. Just let them partially defrost before using.ReplyCancel

  • Helena - 06/15/2013 - 9:43 am

    I have made this for years. It a family favorite in my husbands family. I am actually baking the crust right now and happened to stumble onto your site and there the pic was at the top of the page. Never thought about using different fruit, but I will have to try it in the future.ReplyCancel

  • Val - 01/11/2014 - 2:39 pm

    This looks very much like a recipe that my mom made, oh probably 35+ years ago! I was so little but I remember LOVING it. She doesn’t have the recipe anymore but she remembers making it. She new it had egg whites in it and I remembered it being a wonderful, frozen, strawberry dessert with the crumbly crust and, if I remember correctly, she used pecans, frozen in a loaf pan. I have wanted that for years! Thanks for posting!ReplyCancel

  • Holly - 07/17/2015 - 1:58 am

    Can I make this the day before? If so, should I freeze the crumble for 3-6 hours and then put it in the fridge? Or would I do it a different way?ReplyCancel