With the summer upon us, berry season is in full bloom!  I decided to capitalize on purchasing fresh strawberries and baking a quick crumble.  Very easy to make and great with a cold scoop of vanilla ice cream.

RECIPE (8″ pan)
Strawberry Filling
1 lb fresh strawberries, cut into quarters
1 tablespoon fresh lemon juice
3 tablespoons brown sugar
2 tablespoons flour

Crumble Topping
1/2 cup unsalted butter, melted
1/2 cup rolled oat
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt

PREHEAT: to 350

COMBINE: combine the cut strawberries and lemon juice, then coat with all-purpose flour and brown sugar.

COMBINE: in another bowl all of the crumble toppings.

POUR: the strawberry filling into 8″ pan then top with the crumble mixture.

BAKE: in the oven for 30 – 35 minutes, until crumble topping is golden brown and the strawberry filling is bubbling.