Ingredients:

  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 3/4 cup (60g) old fashioned rolled oats
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 tsp (1g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat oven to 375°F (190°C). In a large mixing bowl, toss sliced strawberries with granulated sugar, cornstarch, lemon juice, and vanilla until evenly coated. Pour into an 8x8 inch baking dish.
  2. In a separate bowl, whisk together flour, oats, brown sugar, cinnamon, and salt. Add cold, cubed butter and use a pastry cutter or forks to work it in until the mixture resembles coarse crumbs with pea-sized lumps.
  3. Sprinkle the crumble topping evenly over the strawberries without pressing it down. Bake for 30-35 minutes until the fruit bubbles and the topping is deep mahogany-gold.
  4. Remove from oven and let the crisp sit for 10-15 minutes to allow the cornstarch to set and the juices to thicken into a glaze.