Strawberry Crisp starts with fresh strawberries that create their own delicious syrup and then is topped with a buttery crumble that crisps up and turns golden brown.
Remove the strawberry leaves, cut them in quarters and place in a pot. Sprinkle the sugar over the berries, gently stir and allow to sit (no heat) for at least 30 minutes to pull out the juices.
Preheat oven to 350. Place pot over medium/low heat on the stove and simmer for 5 minutes.
Mix cornstarch and cold water until smooth, and then pour into the strawberry mixture, stirring well. Continue to simmer for 2-3 minutes. Sauce will thicken.
Remove from heat and pour strawberry mixture into an 8x8 baking pan. Set aside.
In a separate bowl, mix brown sugar, oats, flour and butter. Use a fork or your fingers to crumble the mixture together. Sprinkle the topping all over the strawberry mixture in the 8x8 pan.
Bake at 350 for 30 minutes, until the top is golden brown and the strawberry sauce is bubbling.
Serve warm, topped with vanilla ice cream or enjoy with coffee for breakfast!