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A gorgeous easy strawberry dessert recipe with hardly any preparation, that includes a syrupy sauce that you will want to drink? My Strawberry Crumble. Sound too good to be true? Not at all, trust me on this! You will be glad you did!
I love an easy dessert, and this one couldn’t get any easier. The sweet, juicy strawberries are what makes this dessert a self-saucing winner. Just toss your strawberries into a baking dish, sprinkle on a little sugar (plus my secret ingredient – read on for that!) add your crumble mixture on top then bake.
What goes in strawberry crumble
- Fresh strawberries – the riper the better!
- Sugar – just ordinary table sugar.
- Cointreau liqueur – my secret ingredient! It has a lovely citrus orange flavour which really compliments the strawberries.
- Plain flour
- Vanilla
- Rolled oats – they add some texture as well flavour to our crumble topping.
- Butter
See recipe card below for quantities and detailed cooking instructions.
How to make strawberry crumble topping
- Place plain flour, sugar and rolled oats into a bowl – see Image 1.
- Mix to combine – see Image 2.
- Add melted butter and vanilla – see Image 3.
- Mix well to combine – the mixture should look “crumbly” – see Image 4 – and set aside.
How to make strawberry crumble – assembly
- Place strawberries into a baking dish – see Image 5.
- Sprinkle sugar over the strawberries – see Image 6.
- Sprinkle Cointreau over the strawberries – see Image 7.
- Give everything a bit of a stir – see Image 8.
- Using your fingers, place clumps of the crumble topping mixture over the top of the strawberries – see Image 9.
- Then place in the oven to bake – see Image 10.
My top tips for making this simple strawberry crumble
- The riper and juicier your strawberries are, the more tasty and saucy your result will be.
- You could substitute orange juice for the Cointreau if you wish, or even water if you like.
- You will know when it is ready to come out of the oven when the topping is brown and there is juice bubbling up around the edges of the crumble.
- This is great eaten as leftovers the next day – been there. done that. a few times. But it will be less saucy because the crumble topping will absorb some of that gorgeous sauce. Still tastes great though!
Other easy dessert recipes you may enjoy
Peach Sorbet – no ice cream maker required! Just peaches, sugar & lemon juice and you have yourself peach sorbet. The most popular recipe on this blog. Ever.
Cherry Sorbet – no ice cream maker required! AND it uses frozen cherries! Just add sugar & lemon juice.
Blueberry Peach Crumble – another simple crumble recipe. Rich peach slices with little pops of blueberries, plus a crumbly biscuit topping.
Mascarpone Nutella Creme – dangerously easy and seriously decadent, but so worth the calories! A great make-ahead dessert.
I walked into my local supermarket the other day and fresh strawberries were on sale super cheap – $1 a punnet!!!!! So what did I do? What any bargain buying cook does – buy them now and work out what I’m going to cook with them later!!!! The result – this absolutely delicious strawberry crumble.
Can’t wait to see what’s on sale next time!
Enjoy, Lee-Ann x
Strawberry Crumble
Strawberry Crumble - this is quick & easy dessert of juicy, syrupy strawberries topped with a buttery crumble.
Ingredients
Strawberry filling
- 750 g fresh strawberries ripe
- 2 tbsp sugar
- 1½ tbsp Cointreau liqueur can substitute orange juice or water
Crumble topping
- 1 cup rolled oats 90g
- 1 cup plain / all-purpose flour 150g
- ½ cup sugar 110g
- 120 g salted butter melted
- ½ tsp vanilla
Instructions
-
Preheat oven to 180c / 350f.
-
Place plain flour, sugar and rolled oats into a bowl and mix lightly to combine.
-
Add melted butter and vanilla, mixing well to combine - the mixture should look "crumbly". Then set this crumble mixture aside.
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Cut the green tops off the strawberries. Leave smaller ones whole, cut any large ones in half.
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Place strawberries into a baking dish and sprinkle over sugar, then sprinkle over Cointreau liqueur and give everything a little mix around.
-
Using your fingers, place clumps of the crumble topping mixture over the top of the strawberries then bake for 30-35 mins, or until the crumble topping has browned and juice is bubbling up around the edges of the crumble.
-
Serve hot, topped with ice cream if you like.
Recipe Notes
- The riper and juicier your strawberries are, the more tasty and saucy your result will be.
- You could substitute orange juice for the Cointreau if you wish, or even water if you like.
- You will know when it is ready to come out of the oven when the topping is brown and there is juice bubbling up around the edges of the crumble.
- This is great eaten as leftovers the next day - been there. done that. a few times. But it will be less saucy because the crumble topping will absorb some of that gorgeous sauce. Still tastes great though!
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Love strawberry crumble with a little vanilla ice cream. Can’t wait to try it for Sunday! Thanks for sharing
Mmmmm…bring on Sunday!