We’re not huge fans of baking with strawberries. We love them most when they’re fresh…straight from the summer garden. But no matter how many berries we shove into our mouths during June and July, we still can’t keep up with the harvest. We generally wind up freezing dozens of quarts of washed and hulled whole berries.

The frozen berries are a great addition to smoothies all winter long, but we also love using them in impromptu crumbles. Recently we made this great dessert using white chocolate and strawberries. It’s a cross between a crumble and a bar. Juicy enough to eat with a spoon, but crisp enough to eat with a fork.  It’s sort of romantic. We recommend two spoons. Or two forks. Or a spoon and a fork. Love is love. We’re tolerant of all utensils.

Follow our step by step photos below  to see how we made it. (Full recipe at bottom of post.)

The base crust and topping mix is the same. Simply add all the ingredients to your food processor….


And pulse a few times until the mixture looks like this…


Pour about 2/3rds of the mixture into the base of an 8×8 baking pan and press it down hard, being careful to keep it at an even depth.  (You can cover it with plastic wrap before pressing to keep your hands cleaner if you wish. Just take the plastic off before the next step.)


In a bowl, toss together the frozen berries, cornstarch, and white chocolate. Then spread them out in the pan over the base layer, and drizzle with warm honey. (Might we be bold enough to recommend our own Beekman 1802 Lemon Honey? Oh yes we might.)

Sprinkle the remaining 1/3 crumble mixture over the top and bake at 350F-375F for 45-55 minutes, or until top surface is browned and sides are bubbling.


Even frozen they look pretty darn delectable, huh?


Two spoons. Whose might they be???


Strawberry White Chocolate Crumbles


Prep time: 15 Min
Cook time: 50 Min
Total time: 1 Hour 5 Min


For base and topping mixture:

  • 1 ¼ cup flour
  • ¼ cup cornstarch
  • ¼ cup sugar
  • 2/3 cup instant oats
  • 1 cup whole salted cashews, macadamias, peanuts, or pecans
  • ½ teaspoon baking powder
  • 1 ½ sticks (12 tablespoons) butter, cold, cubed

For berry/chocolate layer:

  • ¼ cup cornstarch
  • 3 cups whole frozen strawberries
  • 1 cup white chocolate chips
  • ½ cup Beekman 1802 Lemon Creamed Honey, warmed for pouring. (Can substitute regular honey)


Preheat oven to 375F.

Grease 8×8 inch baking dish. Place all base/crumble ingredients in food processor. Pulse several times until mixture resembles coarse corn meal. Spread 2/3 of mixture in bottom of baking dish. Cover with plastic wrap and press mixture flat, firmly and evenly. Remove plastic wrap.

In medium bowl, toss together frozen strawberries, white chocolate and corn starch. Spread evenly across base mixture. Drizzle warmed honey evenly across berries.

Sprinkle remaining crumble mixture across top of berries.

Bake for 45-55 minutes, or until top is browned and sides are bubbling.


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  • By: Marisol

    Brent, the commercial pop ups are a nuisance. I love visiting your website, but …. should they continue I may not visit again

  • By: Kelly Z

    This looks very yummy. Unfortunately we have a nut allergy. Would you recommend adding more oats? What about sunflower seeds?

    • By: alyssa

      Also a proud member of the nut allergy clan, as a child growing when money was tight and we couldn’t afford he nuts we would toast the oats with butter and use them as a substitute

  • By: Suzanne Koba

    This is a definite make. Luckily I have all ingredients on hand. Will substitute splenda for the sugar. One question, could steel cut oats be substituted for the instant oats? Thank you for yet another great recipe

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