4 cups strawberries, hulled and cut into bite-size chunks
¾ cup sugar
1 Tbsp cornstarch
For the Crumble Topping:
1 cup flour
1 cup rolled oats
¾ cup brown sugar
1 tsp cinnamon
¾ cup butter or margarine
Instructions
Preheat oven to 350F.
Grease a 9x13-inch casserole dish. Mix the fruit, white sugar, and cornstarch in the dish. The cornstarch helps thicken the juices that start running from the fruit. You could add up to 2 Tbsp of cornstarch if you'd like the filling a bit thicker.
In a medium bowl, mix all the crumble topping until it resembles breadcrumbs. Sprinkle evenly over the fruit.
Bake for 1 hour, until the topping is golden brown. Enjoy!
Variation
You can change up this recipe quite easily: once the rhubarb season is over, take advantage of the other Ontario fruits, like cherries, peaches and apricots!
Recipe by Kiku Corner at https://www.kikucorner.com/2014/06/19/ruby-red-rhubarb-and-strawberry-crumble/