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Prep time: 20 minutes Bake time: 30-35 minutes Makes 12 servingsStrawberry Filling 8 cups (2 quarts) strawberries, rinsed, hulled and halved 1/4 cup flour 1/2 cup granulated sugar 1 tablespoon cornstarch 4 tablespoons lemon juice 1 teaspoon ground ginger Pinch salt Topping 3/4 cup rolled oats 2 cups all-purpose flour 2 cups packed brown sugar 1/2 teaspoon salt 1 teaspoon cinnamon 1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick Preheat oven to 375ºF. Spray a 9x13-inch baking dish with Crisco No-Stick Cooking Spray. In a large mixing bowl, mix strawberries with flour. Add sugar, cornstarch, lemon juice, ginger and salt; stir to mix well. Spread into prepared pan; set aside. In a medium mixing bowl, stir oats, flour, brown sugar, salt and cinnamon. Cut in Crisco Butter Flavor shortening until mixture resembles coarse meal. Sprinkle crumb topping over strawberries. Bake for 30-35 minutes or until topping is golden brown. Serve warm or room temperature with vanilla ice cream or sweetened whipped cream. |
