Ingredients:

  • 4 cups (600g) fresh strawberries, hulled and halved
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 3/4 cup (60g) rolled oats
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 tsp (3g) ground cinnamon
  • 1/2 cup (113g) unsalted butter, cold and cubed

Instructions:

  1. In the basin of your slow cooker, combine the halved strawberries, granulated sugar, cornstarch, lemon juice, and vanilla. Stir gently until the berries are evenly coated and spread them into a flat, even layer.
  2. In a medium mixing bowl, whisk together the flour, rolled oats, brown sugar, and cinnamon. Add the cold, cubed butter and use a pastry cutter or fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  3. Sprinkle the crumble topping evenly over the strawberries, pressing down very lightly.
  4. Cover with the lid and cook on High for 2 hours.
  5. Remove the lid and cook on High for an additional 1 hour to allow steam to escape and the topping to set into a firm, golden crust.