Ingredients
5cupsstrawberries,chopped
¼cupall purpose flour
½cupgranulated sugar
¼tspsalt
1½tsppure vanilla extract
½vanilla bean,seeds scraped
⅔cuplight brown sugar
⅔cupall purpose flour,spoon & leveled
¼tspground cinnamon
¼tspsalt
6tbspunsalted butter,cold and cubed
⅔cupold fashioned rolled oats,or quick oats
½cupalmonds,sliced
Preparation
Preheat the oven to 350 degrees F. Lightly grease a 9-inch baking dish (circle or square or any similar size pan). Set aside.
Combine chopped strawberries with the flour, sugar, salt, vanilla extract, and vanilla beans in a large bowl. Toss gently until combine. Spoon into prepared baking dish.
Whisk the brown sugar, flour, cinnamon, and salt together. Make sure to get out all those brown sugar lumps. Using a pastry cutter or by hand, cut in the butter until the mixture resembled coarse pea-sized crumbs.
Mix in the oats, then evenly sprinkle topping over strawberries. Top with almonds, if using.
Bake for 40 to 45 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges.
Remove from the oven, place on a wire rack, and allow to cool slightly before serving.
Serve warm, room temperature, or cold. Cover leftovers and store them in the refrigerator for up to 5 days.
