by Kathy Hamman Miller
For the Crumble Topping:
1/2 cup – 1 stick -butter, room temperature
2/3 cup granulated white sugar
2/3 cup packed brown sugar
1 cup old fashioned oats
1 cup flour
3/4 teaspoon cinnamon
Combine the butter with the sugars, then stir in the rest of the topping ingredients. Set aside.
Preheat oven to 350 degrees.
Filling:
6 cups of fresh Michigan Strawberries cleaned hulled and quartered
1/4 cup granulated white sugar
1 teaspoon vanilla
3 Tablespoons cornstarch
Combine all of the above ingredients and place in a greased 10 x 10 casserole dish or deep dish pie plate. Cover with the crumble topping and bake uncovered for 40 minutes, or until the crumble is crunchy.
Great by itself, with whipped cream, or served after it’s cooled down a bit with ice cream! Enjoy!
