In large bowl mix together the strawberries, sugar and cornstarch until combined, then set aside. 5 cups strawberries, ¼ cup granulated sugar, 3 tablespoons cornstarch
In another medium bowl mix together the flour, oats, brown sugar, granulated sugar, salt and butter. Mix until coarse crumbs form. 1 cup all-purpose flour, ¾ cup old fashioned oats, 2/3 cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon salt, ½ cup salted butter
Grease a 9-10” cast iron skillet with shortening.
Pour the strawberry mixture in the bottom of the prepared skillet and then sprinkle the the oat crumbs on top, making sure it is spread evenly over the top.
Bake for about 40- 45 minutes or until the edges are bubbly and the oat topping is lightly browned.
Remove from oven and serve with a scoop of vanilla ice cream if desired.
Refrigerate any leftovers.
You can use this recipe for any other fruit, too! Think of peaches and apples. Yum!Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 6 servings, with 1 serving being 1/6 of the crisp. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**