This strawberry crisp recipe is the best summer dessert ever! These juicy strawberries are topped with a cinnamon crumble that is sweet and filling.
To start, you will work on the strawberry filling. In a large sauce pan, combine your strawberries and lemon juice.
In a separate bowl, combine the sugar and cornstarch. Then, pour this over your strawberries.
Cook covered for 15 mintues stirring occaisionally. Once the strawberries have gotten soft and you have a nice pink liquid in your sauce pan, bring to boil. Boil for 5 minutes stirring constantly
Then, remove the strawberries from heat. At this time pre-heat your oven to 350 degrees Fahrenheit.
In a medium bowl, combine the old-fashioned oats, flour, brown sugar, and granulated sugar. Whisk this together, and then add your salt and cinnamon.
Finally, pour the melted butter onto the cinnamon oat mixture. Give this a good stir with a fork, and it will start to turn crumbly.
Scoop your strawberry filling into a 9x9 baking pan or you can use a ceramic pie dish.
Then, crumble the topping onto the strawberries. Bake for 36-38 minutes, rotating half-way through the cooking time.