Pulse Golden Oreo Thins in a food processor until you achieve a mix of fine crumbs and small chunks—this creates varied texture and prevents the crumble from becoming a dense, uniform paste.

Briefly toast the butter-coated Oreo and freeze-dried strawberry mixture in a 325°F oven for 8-10 minutes to deepen flavors and add a subtle caramelized edge that elevates the nostalgic ice cream bar taste.

Cut unsalted butter into small cubes and keep it cold until the last moment—this ensures pockets of butter create a crumbly, textured topping rather than a compacted layer.

Lightly crush freeze-dried strawberries by hand just before mixing to release their concentrated strawberry flavor and create varied piece sizes throughout the crumble.

Don't skip the kosher salt—it amplifies the sweet strawberry and vanilla notes while cutting through the richness of butter and Oreos, creating a more complex, sophisticated flavor profile.