A simple yet delightful dessert that captures the essence of summer, bursting with fresh strawberries and topped with a crunchy, oatmeal-based topping.
Ingredients
Scale:
4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar, adjust to taste
1 tablespoon lemon juice
2 tablespoons cornstarch
1 cup rolled oats
1/2 cup all-purpose flour (or gluten-free flour)
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the sliced strawberries, granulated sugar, lemon juice, and cornstarch. Mix gently and allow to sit for about 10 minutes.
In another bowl, mix the rolled oats, flour, brown sugar, and cinnamon until well combined. Pour in the melted butter and stir until crumbly.
Pour the strawberry mixture into a greased 9-inch baking dish. Spread the oat topping over the strawberries. Bake for 30-35 minutes, until golden brown.
Remove from the oven and let it cool for about 10 minutes. Serve warm, ideally with vanilla ice cream.
