1-First, preheat your oven to 350°F (175°C) and grease a deep dish pie plate or large baking dish to keep everything from sticking. This step sets the stage for a crisp that bakes evenly and comes out picture-perfect.

2-Next, in a large bowl, combine your 5 heaping cups of chopped strawberries with 1/4 cup granulated white sugar; mix it all until the sugar is fully absorbed. That sugar draws out the natural juices, making the filling extra flavorful.

3-Then, add 3 tablespoons of cornstarch and 1 teaspoon of vanilla extract to the strawberries; stir everything together to coat evenly. This helps thicken the mixture as it bakes, so you end up with a gooey, not runny, filling trust me, it’s a game-changer. Pour that strawberry mixture into your prepared baking dish and level it out. In a separate bowl, combine 1 cup all-purpose flour, 3/4 cup old fashioned oats, 2/3 cup granulated white sugar, 2/3 cup packed brown sugar, 1/2 teaspoon salt, and 3/4 teaspoon cinnamon.

4-Now, add 1/2 cup of melted butter to the topping mixture and stir until it turns crumbly and well coated that’s your crunchy topping right there. Sprinkle it evenly over the strawberries, then pop it in the oven and bake for 35 to 40 minutes, until the filling is bubbly and the top is golden brown.

5-Finally, let it cool slightly before serving; it’s best warm, maybe with a scoop of vanilla ice cream for that extra wow factor.