Strawberry Crisp

Strawberry Crisp STRAWBERRY MIXTURE 6 cups fresh strawberries, hulled and quartered 1/4 cup (50g) brown sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract CRISP MIXTURE 2 cups (180g) quick-cooking oats 2 cups (250g) all-purpose flour 2 cups (400g) packed brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons ground cinnamon 1 cup (2 sticks, 226g) butter, cubed while cold Preheat oven to 375°F. Prepare a 9x13 pan with baking spray or coating with butter. STRAWBERRY MIXTURE Place quartered strawberries in a bowl. Add brown sugar, flour, and vanilla. Stir gently and make sure every piece of fruit is covered in the sugar mixture. Set aside. CRISP MIXTURE Combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon together. Add in the cubed butter and use your hands to combine. You want the butter to be pea-sized and coated entirely. You should have 6 cups. Spread 3 cups over the bottom of your prepared pan and press flat. Pour the strawberry mixture over top and press down with rubber spatula. Pour remaining crisp mixture over top of the strawberries and bake uncovered at 375°F for 35-45 minutes.