Roasted Strawberry Crumble with Cointreau
A quick & easy dessert of juicy, syrupy strawberries topped with a buttery crumble, perfect for any occasion.
Equipment
- baking dish
- mixing bowl
Ingredients
Strawberry filling
- 750 g fresh strawberries ripe
- 2 tablespoon sugar
- 1.5 tablespoon Cointreau liqueur can substitute orange juice for alcohol free
Crumble topping
- 1 cup rolled oats 90g
- 1 cup plain / all-purpose flour 150g
- 0.5 cup sugar 110g
- 120 g salted butter melted
- 0.5 teaspoon vanilla
Instructions
Preparation
- 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. This is great eaten as leftovers the next day.
Nutrition
Serving: 1servingCalories: 373kcal
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