Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup rolled oats
  • 0.75 cup packed light brown sugar
  • 0.5 tsp salt
  • 0.75 cup cold unsalted butter, cubed
  • 1 lb fresh strawberries, hulled and diced
  • 0.25 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. In a large bowl, combine flour, oats, brown sugar, and salt.
  2. Use a pastry cutter or fork to work the cold butter into the mixture until it looks like coarse crumbs with a few pea-sized lumps remaining.
  3. Line a 9x9 inch baking pan with parchment paper and press about 2/3 of the crumble mixture firmly into the bottom.
  4. Toss diced strawberries, sugar, cornstarch, lemon juice, and zest in a saucepan.
  5. Cook over medium heat, stirring occasionally, for 5-8 minutes until the mixture bubbles and thickens into a glossy, jam-like consistency.
  6. Pour the hot strawberry filling over the pressed crust and smooth it out with a spatula.
  7. Sprinkle the remaining 1/3 of the oat mixture evenly over the strawberries without pressing down.
  8. Bake at 350°F (175°C) for 30-35 minutes until edges pull away slightly and the top is deep golden brown.
  9. Cool completely in the pan for at least 2 hours before slicing.