This strawberry crumble is filled with fresh, sweet and juicy strawberries with a crunchy brown sugar crumble topping. It’s an easy to make strawberry crisp that’s perfect spring and summer.
Using a pastry cutter, your hands or two forks, cut the cold cubed butter into the dry crumble topping until the crumble topping resembles wet sand with some larger crumbs.
In another large bowl toss the cleaned and halved strawberries with sugar, cornstarch, lemon juice and vanilla extract. Make sure all the strawberries are coated.
Transfer the strawberry mixture to the prepared baking dish. Top the strawberries with the brown sugar crumble. Bake the strawberry crispfor 30- 40 minutes.