A simple crumb crust is topped with an ice creamy, strawberry palooza of a layer and topped with more crumbs. It can even be made dairy-free and gluten-free!
Sunday afternoon visits to my grandparents’ house always included some kind of special sweet treat. My grandma had a few go-to items she’d make, including this frozen strawberry dessert. I love the crumb crust more than anything! I make this recipe often and am happy to report that it can be made gluten-free and dairy-free and still tastes amazing.
Hope your Sunday (or any day of the week) includes some fabulous dessert!
A simple crumb crust is topped with an ice creamy, strawberry palooza of a layer and topped with more crumbs. It can even be made dairy-free and gluten-free!
Ingredients
Crumb Crust
1 cup flour, (to make gluten-free, I use Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour)
1/2 cup brown sugar
1/2 cup chopped nuts (I prefer walnuts)
1/2 cup butter, melted
Strawberry Layer
2 egg whites
1 cup sugar
2 cups stawberries, fresh or frozen, I like to break them down with an immersion blender
2 teaspoons lemon juice
1 cup whipped cream, (to make dairy-free, I use Silk Dairy Free Heavy Whipping Cream)
Method
Crumb Crust
1)
Preheat oven to 350 degrees.
2)
Mix crust ingredients and spread on a cookie sheet.
3)
Bake for 20 minutes, stirring occasionally.
4)
While crust is baking, combine strawberry layer ingredients in a blender or with a mixer until the mixture “fluffs” up a bit.
5)
Gently fold in the whipped cream.
6)
When crust crumbs are done baking, take 2/3 of the crumbs and pat them down in a 9 x 13 pan, pie plate or a spring form pan. Reserve the remaining crumbs for the topping.
