Ingredients:
- 1 cup of old fashioned rolled oats or (Bob's Red Mill Gluten-Free Quick Cooking Rolled Oats)
- 3/4 cup of flour or (Bob's Red Mill Gluten-Free 1 to 1 Baking Flour)
- 1/3 cup of brown sugar
- 1/4 teaspoon of ground ginger
- 1/4 cup of salt
- 6 tablespoons of butter (melted)
- 2 cups of NH strawberries (diced small)
- 1 teaspoon of cornstarch or (Gluten Free Argo Cornstarch)
- 1 tablespoon of freshly squeezed lemon
- 1 tablespoon of sugar
Directions:
- Place a rack in the center of your oven and preheat the oven to 375 degrees.
- Line a baking pan with parchment paper so that the paper overhangs.
- In a medium bowl, combine the oats, flour, brown sugar, ginger and salt.
- Pour in the melted butter and stir until the ingredients are evenly moistened.
- Set aside 1/2 of the crumb mixture.
- Press the rest of the mixture into the bottom of the prepared pan.
- Scatter 1/2 of the NH strawberries over the crust.
- Sprinkle the cornstarch evenly over the top of the strawberries.
- Then sprinkle the lemon juice and 1/2 tablespoon of sugar on top.
- Scatter on the remaining strawberries and the remaining 1/2 tablespoon of sugar.
- Sprinkle the reserve crumbs on top.
- Bake for 35 or 40 minutes or until the strawberries are bubbly and the topping is golden brown.
- ENJOY!