Roasted Strawberry Crumble with Cointreau – this is a quick & easy dessert of juicy, syrupy strawberries topped with a buttery crumble. Perfect fuss free recipe for a simple strawberry dessert.
A gorgeous easy strawberry dessert recipe with hardly any preparation, that includes a syrupy sauce that you will want to drink? My Roasted Strawberry Crumble with Cointreau. 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 oven baked strawberry crumble 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 – Cointreau liqueur. Add your crumble mixture on top then bake. Next thing you know you will be eating dessert!
Now let’s get our crumble on!
What you will need to make roasted 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 – the 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 – the 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 easy crumble
- The riper and juicier your strawberries are, the more tasty and saucy your result will be.
- You could substitute Triple Sec or Grand Manier for the Cointreau (any orange flavoured liqueur will do), or orange juice if you want to go alcohol free.
- 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. Hands up for a roasted strawberry crumble breakfast – well it does have fruit in it! 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
Half-Baked Cookie Dough Pots – so good! Especially if you are like me and have a cookie dough weakness!
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.
This recipe came about when 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 of course! The result – this absolutely delicious roasted strawberry crumble.
Can’t wait to see what’s on sale next time!
Enjoy, Lee-Ann x
Roasted Strawberry Crumble with Cointreau
Ingredients
Strawberry filling
- 750 g fresh strawberries ripe
- 2 tbsp sugar
- 1½ tbsp Cointreau liqueur can substitute orange juice for alcohol free
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.
- Cut the green tops off the strawberries. Leave smaller ones whole, cut any large ones in half.
- 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.
Notes
- The riper and juicier your strawberries are, the more tasty and saucy your result will be.
- You could substitute any other orange flavoured liqueur for the Cointreau (like Triple Sec or Grand Marnier) or orange juice if you want to go alcohol free.
- 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!
Love strawberry crumble with a little vanilla ice cream. Can’t wait to try it for Sunday! Thanks for sharing
Mmmmm…bring on Sunday!
750g of strawberries…how many cups does that equal?
Hi Lori,
not having any strawberries here at home to check, my guess would be approx 5 to 6 cups (whole fruit). Hope that helps!
Could I use frozen strawberries? I’ve been picking strawberries at a local farm and freezing what we don’t eat right away…
Hi Heather, I haven’t made the recipe myself using frozen strawberries but I think they will break down a lot more than fresh ones. Hope this helps,
L x
I made this dessert tonight because I had strawberries that needed to be eaten. This was one of the best and easiest recipes I’ve ever tried. I didn’t have any of the liqueur or juice so just made it without. It was delicious! Thank you for sharing!
Woooo hoooo!! Thanks for letting me know Debbie, I LOVE comments like this!! So glad you enjoyed it,
L x
Delicious. Very easy to make. Topped with vanilla ice cream.
Thank you for the recipe! 🍓
My pleasure Jane!
I make this ALL THE TIME! it’s quick and easy and delicious. And I use it with whatever fruits I get at the farmers market – strawberries, peaches, blueberries – a combination. I tend to use 1.5 of the crumble recipe and I add a pinch of salt to the crumble mixture. I’ve used this recipe at least 6 times this summer and it’s always been a hit.
Thanks Nicole, glad you’re enjoying the recipe! Thanks for taking the time to let me know, I LOVE these type of comments!!!
L x
This is the only recipe asking for melted butter. My crumble was wayyyy too doughy. Added more flour and oats to make it more crumble- like and it was a complete failure. The “dough” never cooked after an hour in the oven. Removed it and turned my cooked strawberries into jam. Cold butter is the way to go.
Sorry the recipe didn’t work out for you Nat. I have made this recipe many times as written without a problem. Did you use any substitutions?