Step 1: Prepare the Apples. Thoroughly wash apples in warm water to remove any waxy coating, then dry them completely. Insert a lollipop stick firmly into the stem end of each apple. Place apples on a parchment-lined baking sheet and chill in the refrigerator for at least 30 minutes.
Step 2: Make the Strawberry Shortcake Crumble. In a shallow dish or bowl, combine the finely crushed shortbread cookies, strawberry gelatin powder, and crushed freeze-dried strawberries (if using). Stir well to ensure the gelatin and strawberry pieces are evenly distributed. Set aside.
Step 3: Melt the White Chocolate. In a microwave-safe bowl, melt the white candy melts or white chocolate chips in 30-second intervals, stirring after each, until smooth. If the chocolate is too thick, stir in 1 teaspoon of coconut oil until it reaches a smooth, dippable consistency.
Step 4: Dip the Apples. Remove chilled apples from the refrigerator. Holding an apple by its stick, dip it into the melted white chocolate, rotating to fully coat. Lift the apple and gently tap the stick against the edge of the bowl to allow excess chocolate to drip off.
Step 5: Coat with Crumble. Immediately roll the chocolate-coated apple in the strawberry shortcake crumble, pressing gently to adhere the crumbs evenly around the apple. You can also use a spoon to sprinkle crumbs over any bare spots.
Step 6: Set and Enjoy. Place the coated apple back on the parchment-lined baking sheet. Repeat with the remaining apples. Allow the candy apples to set at room temperature for about 15-20 minutes, or place them in the refrigerator for 5-10 minutes to speed up the setting process. Serve and enjoy!