Preheat your oven to 350°F. Preheating is crucial as it ensures your crumble bakes evenly and achieves that perfect golden color.
Grease the bottom and sides of a 9×9 inch baking pan. This step prevents the crumble from sticking and makes for easier serving.
In the bottom of the pan or in a medium bowl, toss together the strawberries, sugar, lemon juice, and corn starch. Mix well to combine, allowing the juices from the strawberries to mingle with the sugar and lemon.
Once combined, spread the strawberry mixture evenly in the bottom of the prepared pan. Make sure to distribute it evenly so every bite has that delicious strawberry goodness.
In a separate bowl, add the rolled oats, brown sugar, flour, vanilla, and sea salt. Stir these dry ingredients together until they’re fully combined.
Add either cubed butter or grate the butter directly over the oat mixture. If you choose to grate it, it will blend more easily into the mixture.
Combine the butter evenly into the crumble mixture. If the butter is cubed, use a pastry cutter or your fingers to break it down. Aim for pieces about the size of peas for the best texture.
Once your crumble topping is ready, sprinkle it evenly over the top of the strawberries in the pan. This layer should be thick and even for a nice crunch on top.
Place the pan in the preheated oven and bake for about 45 to 50 minutes or until the crumble layer is golden brown and the strawberries are bubbling around the edges.
After baking, let the crumble cool for about 10 to 15 minutes. This cooling period allows the juices to settle and makes serving easier. Serve warm with a scoop of fresh ice cream or whipped cream for an indulgent treat.
Store any leftovers in an airtight container for about 5 to 7 days. Enjoy it warm or chilled; it’s delicious either way!
