Homemade Strawberry Crisp

Homemade Strawberry Crisp For The Strawberry Filling 3 16 oz containers fresh strawberries, remove the hull, rinse, cut in half 2 tsp lemon juice 1 cup sugar 1/2 tsp cinnamon 1/2 tsp salt 1/4 tsp nutmeg 1/4 cup butter, sliced For The Crisp Topping 2 cups all-purpose flour, unsifted 1 cup brown sugar, lightly packed 1 cup rolled oaks 1 cup butter, 2 sticks Preheat oven to 400° and lightly spray a 9 x 13 baking dish. For The Strawberry Filling Remove hulls, rinse, and cut strawberries in half. Place in a large bowl. In a medium bowl, whisk sugar, cinnamon, salt and nutmeg together. Pour sugar mixture over strawberries and stir until strawberries are coated well. Let sit for 5 minutes or so, stirring occasionally. Pour fruit mixture into a 9 x 13 inch baking dish or a 3 quart baking dish. Add sliced butter (1/4 cup) on top of the fruit mixture randomly. For The Crisp Topping In a large mixing bowl, whisk together flour, brown sugar and oats. Add 1 cup of butter and mix with a pastry cutter until crumbly. Add the flour mixture on top of the strawberries and spread evenly. Bake uncovered at 400° for 45-55 minutes, or until topping is golden brown. Serve warm with vanilla ice cream.