In between snapping shots of batting practice and the baseball field, Dad and I start scoping out the food stands while walking around the stadium. Everybody always offers hot dogs, peanuts, and cracker jacks, but we wait to see what special items each ballpark sells. What sets them apart from the rest.
I ate my most memorable meal at a Ranger game in Arlington, Texas. With the state known for its barbeque, I ordered a beef brisket sandwich, and it had the sweetest, juiciest, melt-in-your-mouth meat you’ll ever find at a stadium. (And for once, the serving size actually matched the crazy ballpark price!) Dad devoured some spicy Mexican burritos and taquitos and the Astros and Diamondbacks’ homes, and the sushi from the Giants and Mariners sounded really tempting to me!
But while checking out all of the different savory options, I always hunt for the same sweet treat: an ice cream sundae helmet. I collect those little plastic batting helmets (I even used one in this recipe’s photo shoot!) and order one at every stadium that sells them. A stack of at least 15 sits on my shelf at home! Most parks only offer vanilla, chocolate, or swirl soft-serve, but the Diamondbacks sold TCBY frozen yogurt and I even found chocolate peanut butter ice cream on this trip!
Yet when it comes to ice cream, I kind of want something to go with it. Like a waffle cone. Or rainbow sprinkles. Or…
Strawberry peanut butter crumble! When the milky melted ice cream combines with the sweet fruit filling, magic happens. That combination of textures, creamy and just-barely-firm… Yum.
But until ballparks start baking under the bleachers, I’ll have to eat the two separately. Which I don’t mind too much. It means I can sneak an extra serving of my strawberry peanut butter crumble!
This dessert tastes like a deconstructed PB&J sandwich—just a little sweeter!
- Preheat the oven to 350°, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- To prepare the filling, gently toss together the strawberries, granulated sugar, and cornstarch. Set aside.
- To prepare the topping, stir together the oats, powdered peanut butter, and brown sugar. Slice the butter into small pieces, and cut into the oat mixture using two knives or the back of a fork until it resembles coarse crumbs.
- Spread the strawberry filling into the prepared pan, and sprinkle the oat mixture evenly on top. Bake at 350° for 35-40 minutes. Cool completely to room temperature, and let them set for at least 2 hours once at room temperature before serving.
Note: You can use fresh or frozen berries for the filling, so it’s easy to enjoy this dessert all year long!
Probably being a total moron but is c for cups? Just seemed like a lot of strawberries so wanted to check
Yes, c is for cups. 🙂 I’m excited to hear what you think of the crumble!