What Do We Need?
For fruit layer:
2 1/2 pounds strawberries, stems removed
1 lemon, use juice and zest
3 tablespoons flour
4 tablespoons brown sugar
1 teaspoon vanilla extract
For crisp topping:
1 cup unsalted butter (2 sticks)
1 1/2 cups all-purpose flour (or 3/4 cup all-purpose flour and 3/4 cup whole wheat flour)
1 1/2 cup brown sugar
1 cup regular oats
2 teaspoons cinnamon
For whipped cream:
1 cup heavy cream
1 large mason jar with lid
1/2 teaspoon vanilla extract
Sugar to taste
How Do We Make It?
Preheat oven to 350 degrees.
Mix together the dry fruit ingredients (flour and brown sugar) and coat the strawberries, lemon juice, lemon rind and vanilla. Toss gently to cover strawberries, then set aside.
Cut butter into small cubes then mash with a fork (or clean fingers) with sugar, flour, oats and cinnamon until crumbly.
Pour the fruit mixture into a buttered pyrex baking dish, and top with the crumble topping.
Bake at 350 degrees for 1 hour, or until fruit mixture is boiling and crumble topping is golden brown and delicious.
Place cold heavy whipping cream in a mason jar and shake until thickened.
Serve warm with a dollop of whipped cream on top.