Strawberry Crumble
I made this strawberry crumble with fresh berries we picked ourselves, and incorporated some oats into the crumbly topping for a sweet, crunchy summer dessert that's delicious served warm with vanilla ice cream!
sliced fresh strawberries
3
cups
white sugar
½
cup
cornstarch
1
tablespoon
ground cinnamon
1
teaspoon
all-purpose flour
¾
cup
packed light brown sugar
¼
cup
white sugar
2
tablespoons
quick-cooking oats
2
tablespoons
ground cinnamon, divided
1 ½
teaspoons
salt
¼
teaspoon
unsalted butter, melted, divided
½
cup
milk
⅛
cup
 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  Pour sliced strawberries into a bowl. Add sugar, cornstarch, and cinnamon; mix to combine.
  Mix flour, both sugars, oats, 1/2 teaspoon cinnamon, and salt for topping in another bowl until combined. Add 1/4 cup melted butter and stir until thoroughly combined and crumbly.
  Combine remaining 1/4 cup melted butter, milk, and remaining 1 teaspoon cinnamon in a small dish.
  Pour the strawberry mixture into the prepared baking dish and sprinkle crumb mixture over top. Pour butter mixture over the crumb topping.
  Bake in the preheated oven on the convection setting until topping is golden brown, 30 to 40 minutes. Serve warm or at room temperature.
