Ingredients:

  • 2 lbs fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x9 inch baking dish.
  2. In a large bowl, combine the sliced strawberries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Toss gently until the berries are evenly coated and the cornstarch has dissolved into the juices.
  3. Pour the strawberry mixture into the prepared baking dish, spreading them into an even layer.
  4. In a medium bowl, whisk together the rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  5. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
  6. Spoon the crumble topping over the strawberries, distributing it evenly without pressing it down to ensure maximum crispiness.
  7. Bake for 30–35 minutes, removing from the oven when the fruit juices are bubbling vigorously around the edges and the topping has turned a deep mahogany-brown.