Place the sliced strawberries in a mixing bowl, sprinkle with 2 tablespoons of granulated sugar, and toss gently. Cover and let sit at room temperature for 15 minutes until the strawberries release their juices and develop a jammy aroma, visible as a glossy release of liquid.
500 g fresh strawberries, 2 tbsp granulated sugar
Preheat the oven to 350°F (175°C). In a separate bowl, combine the rolled oats, flour, brown sugar, and salt. Add the cold, cubed butter and use a pastry cutter or fingers to work the butter into the mixture until it resembles coarse crumbs and begins to clump together. The mixture should look like a sandy, crumbly texture with some slightly larger oat pieces.
1 cup rolled oats, 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/4 cup unsalted butter, 1/4 teaspoon salt
Transfer the macerated strawberries along with their juices into a baking dish, spreading them evenly. Distribute the crumble mixture over the top in an even layer, covering all the fruit. Slightly press down some areas of the crumble for better adhesion.
500 g fresh strawberries, 1 cup rolled oats, 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/4 cup unsalted butter, 1/4 teaspoon salt
Place the baking dish in the preheated oven and bake for approximately 30 minutes. Look for bubbling juices around the edges and a golden-brown, crisp topping indicating doneness. The aroma of toasted oats and warm berries should fill the kitchen.
Remove the dish from the oven and let it cool slightly for about 10 minutes. The crumble should be set with a crunchy topping and bubbling fruit beneath. Serve warm, optionally with a scoop of ice cream or a dollop of whipped cream.
