Preheat your oven to 190C (375F). This ensures your crisp bakes evenly and gets that wonderful golden color.
In a large bowl, combine the chopped strawberries, orange zest, vanilla extract, white sugar, and cornstarch. Stir well, making sure the strawberries are completely coated. You want to see a nice mixture forming at the bottom of the bowl with the strawberries.
Pour the strawberry filling into a 9-inch cast iron skillet or a baking dish. Ensure it’s spread evenly for uniform cooking.
In a separate bowl, combine the butter cubes, rolled oats, granulated sugar, light brown sugar, ground cinnamon, salt, and all-purpose flour. Using a pastry blender or fork, mix until the mixture resembles coarse crumbs. Look for a consistency that holds together when squeezed but crumbles when you let it go.
Spread this crisp topping mixture evenly over the strawberry filling. Make sure to cover all the strawberries so they’re not exposed, which helps avoid burning.
Bake in your preheated oven for 40 to 45 minutes. You’ll know it’s done when the topping is golden brown and the filling is bubbly. Keep an eye on it toward the end!
Once baked, remove the strawberry crisp from the oven. Let it cool for a few minutes. This allows the filling to set slightly, making it easier to serve.
