Preheat the oven to 350F, and set aside around a 10-inch baking dish or casserole dish.
Cut off the tops of all of the strawberries, then slice into quarters or just in half.
Add the strawberries to the baking dish.
In a small bowl, combine the sugar + cornstarch. Mix to combine.
In a separate small bowl, combine the water, lemon juice, and vanilla.
Pour these prepared wet + dry ingredients over top of the strawberries.
Using a rubber spatula, spoons, or your hands, mix the strawberries with the added ingredients.
Mix until all of the white cornstarch + sugar residue is gone.
Evenly spread the strawberries throughout the baking dish.
To prepare the crumble, add all of the ingredients into a medium-sized bowl.
Using a hand mixer on medium speed, mix until the butter has broken up and resembles peas or coarse sand.
Evenly arrange the crumble on top of the prepared strawberries.
Leave about ½ -inch around the edges of the baking dish without any crumble, to expose some of the strawberries. This looks beautiful!
Bake for 40 minutes, until the crumble topping is lightly golden.
Allow cooling for 10 minutes prior to serving.
Enjoy this warm with your favorite vanilla ice cream!
Replace the strawberries with any other berry or stone fruit of your choice.To make an awesome apple crumble, use brown sugar instead of granulated and add 1 ½ tsp of cinnamon. Make the elements ahead of time, keep the crumble mix separated from the strawberry mixture, and assemble right before baking!If using frozen strawberries, add an extra TBSP of cornstarch to the recipe-as frozen fruit contains more moisture. Use Bob’s Red Mill 1:1 Gluten-free flour blend instead of all-purpose flour to make gluten-free!Store the crumble in an airtight container for 3 - 4 days in the fridge or in the freezer for 1 month. Reheat to serve.