1 pint strawberries
1 cup flour
1 cup oats
1/4 cup ground flaxseed (optional – if not using, increase the flour by 1/4 cup)
1/3 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup butter, melted
1. Preheat oven to 350 degrees. Wash and prepare the strawberries: Cut off the green tops and slice the berries into quarters. Put the strawberry slices in a small saucepan over low heat. Add 1-2 Tablespoons water and simmer about 10 minutes, until the strawberries break down and lose their shape. Be careful not to scorch or burn the bottom of the pan. Remove from heat and allow to cool slightly.
2. While the strawberries are cooking, combine the dry ingredients (flour through cinnamon) in a bowl. Add the melted butter and work evenly into the dry ingredients, forming a dough.
3. Divide the dough, reserving about 1/4 of it. Press the larger portion (about 3/4) into a rimmed baking dish lined with parchment paper. Spread the strawberries in an even layer over the dough. Using your fingers, break apart the remaining dough portion and sprinkle it over the strawberries (as you would with a crumble topping). Bake for 30 minutes.