1tsp (0.17 fl oz) (5 ml)lemon or lime juice, natural
For the crumble:
3/4C (2.30 oz) (65 gr)rolled oats
3/4C (3.40 oz) (95 gr)all purpouse flour
2/3C (4.70 oz) (133 gr)brown sugar
1/2tspcinnamon powder
1pinch of salt
6tbsp (3.20 oz) (90 gr)unsalted butter, melted
Instructions
For the strawberry filling:
Wash the strawberries (if fresh) and remove the stems with a knife. Cut each strawberry in half or leave them whole if you prefer it.
Preheat the oven to 375º F (190° C). Grease, with some butter, a square baking pan of about 8.60 inches (22 cm) with high walls.
In the same pan, add the strawberries with the cornstarch, sugar, vanilla extract and lemon or lime juice. Mix with a spoon so that all the ingredients are integrated and then set aside until needed.
For the crumble:
Add all ingredients to a medium bowl. Mix with a fork or your fingers until you have a crumbly, small lumpy dough.
Add this crumble on top of the strawberries, trying to spread it evenly over the entire surface. Bake for about 35 minutes until the crumble is golden brown on top and the strawberries are bubbling all around the edges.
Once ready, remove the strawberry crumble from the oven and let it sit for 10 minutes. Serve while still warm with ice cream or whipped cream.