Filling
2 pints chopped strawberries
1/2 cup granulated sugar
1 Tablespoon cornstarch

Crumble Topping
1 cup all purpose flour
1 cup fine oats
1 cup brown sugar
2/3 cup butter, at room temperature

Garnish *optional
1/2 cup sliced strawberries + 1 Tablespoon sugar stirred in. Prepared and set aside until needed.

Preheat the oven to 375 degrees F.

Grease a baking dish with butter.

Wash the strawberries and remove the stems. Cut into chunks and place into a mixing bowl.

Stir the sugar and cornstarch together then stir into the berries to coat evenly and until the sugar is dissolved.

Transfer to a baking dish.

Crumble

In a mixing bowl, stir the flour, oats and brown sugar together.

Use a spoon to add the butter into the flour mixture in small pieces. Stir with a wooden spoon to combine,the use your finger tips to work the mixture into a crumble texture.

Sprinkle the topping evenly over the berries and bake 30-35 minutes or until the strawberries are bubbly and the topping is crispy and brown.
Remove from the oven and let cook for at least 10 minutes before serving.

Serve vanilla ice cream and garnish with uncooked berries.

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