Preheat an oven to 200c (400f) and prepare a 9-inch pie dish.
Wash and dry your strawberries. Remove the stem and cut each strawberry in half. Add the strawberries to a large mixing bowl along with granulated sugar, cornstarch, orange zest, and vanilla extract.
Mix with a wooden spoon until you can't see the cornstarch and the strawberries are well coated.
Make the crumble topping. Into a medium mixing bowl, add the flour, brown sugar, kosher salt, cinnamon, and rolled oats. Mix with a spoon until well combined.
Pour the melted butter and mix with a spoon until well combined.
Pour the strawberry mixture into a 9-inch pan (i used a pie pan) and smooth it into an even layer using a spoon.
Top the strawberries with the crumb topping using your clean hands to distribute the mixture evenly.
Bake in a 200c (400f) preheated oven for about 30-40 minutes (depending on the oven) or until the oat topping is golden brown and the strawberries are bubbly.
Serve warm with a large scoop of vanilla ice cream or whipped cream and enjoy!
Notes
Start with fresh and ripe strawberries for the best flavor in your strawberry crumble. Look for berries that are plump, bright red, and fragrant to ensure a delicious result.
Sprinkle the crumble mixture evenly over the strawberry filling in your baking dish to ensure every bite has that delightful combination of fruity filling and crunchy topping.
Bake your strawberry crumble at a moderate temperature until the top is golden brown and crisp, and the fruit is bubbling underneath - this ensures a perfect texture contrast.
Taste your strawberries before adding sugar to them. If your strawberries are very sweet, you can add less sugar to the strawberry mixture.
Allow the crisp to cool for 20 to 30 minutes before serving it. This step will allow the filling to thicken up and be more delicious!
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with the back of a knife.