Ingredients
The following ingredients have 8 Servings
- 6 cups (1080g) chopped strawberries*
- 1/4 cup (30g) all-purpose flour
- 2/3 cup (130g) granulated sugar
- 1 and 1/2 teaspoons pure vanilla extract
- seeds scraped from 1/2 vanilla bean*
- 2/3 cup (84g) all-purpose flour (spoon & leveled)
- 2/3 cup (133g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 Tablespoons (86g) unsalted butter, cold and cubed
- 2/3 cup (57g) old-fashioned whole rolled oats (or quick oats)*
- optional: 1/3 cup (35g) sliced almonds
Instruction
- Preheat the oven to 350°F (177°C). Lightly grease a 9-inch baking dish (circle or square or any similar size pan that can hold about 2 quarts). Set aside.
- Combine strawberries with the flour, sugar, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
- Whisk the flour, brown sugar, cinnamon, and salt together. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling. It seems like a lot of topping, but it will cook down. Top evenly with almonds, if using.
- Bake for 40-45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven, place on a wire rack, and cool for 5 minutes before serving. Tastes excellent with a scoop of vanilla ice cream on top.
- You can serve this dessert warm, room temperature, or cold. Cover leftovers and store in the refrigerator for up to 5 days.
