How To Make Lemon Crumble, Strawberry Crumble and Chocolate Crumble

I was asked to demonstrate my Crumble Method. There are a couple of ways I make my Crumble and this is one of those methods.

Lemon Crumble:
1/2 cup all purpose flour
1/2 stick of room temperature butter
1 small box of Lemon Instant Jello ( Dry )
1 small box of Lemon Instant Pudding (Dry)
4 whole Graham Crackers

Add into 1 medium size bowl 1 box of Lemon Jello, 1/2 stick of butter, 1/2 cup of flour. Using a fork chop the ingredients together until it resembles a crumbly texture and set aside.
In a separate bowl add the box of pudding (DRY)
1/2 cup of flour, 1/2 stick of butter, using a fork chop the ingredients together until it resembles a crumbly texture.
Spread both mixtures onto a baking sheet pan lined with parchment paper.
Bake for 7minutes at 350 degrees, remove from oven and allow to cool for about an hour or so, you may also place the baked crumble in the refrigerator.
After the crumble has completely cooled place into a food processor add 4 Graham Crackers into the food processor as well.
Pulse until you achieve your desired texture.
Place into a container and refrigerate until ready to use.

Strawberry Crumble:
Follow the same exact steps above using the 1 box of Strawberry Jello and 1box of Cheesecake instant pudding
1/2 stick of butter per bowl
1/2 cup of flour per bowl
Bake at 350 for 7 minutes
Cool for about and hour
Add to food processor remove cream from vanilla Oreos and add into food processor
Pulse until you achieve your desired texture.
Place in airtight container and refrigerate until ready to use.

Chocolate Crumble:
Follow the same exact steps above using 1box of Chocolate instant pudding
1 box of Cheesecake pudding
1/2 stick of butter per bowl
1/2 cup of flour per bowl
Bake at 350 for 7minutes
Cool for about an hour
Add to food processor remove cream from Oreos and add the into food processor
Pulse until desired texture is achieved
Place into an airtight container and refrigerate until ready to use.

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