Strawberries:

2 pounds hulled and quartered strawberries, organic if possible

3 tablespoons all-purpose flour

1 tablespoon lemon juice, from approximately 1/2 lemon

1 tablespoon lemon zest, from approximately 1 lemon

1/2 cup granulated sugar

1 tablespoon pure vanilla extract or paste

1 tablespoon thinly sliced fresh mint

Crumble:

1 1/2 cups all-purpose flour

1 1/2 cups old-fashioned oats, not instant

6-ounces (1 1/2 sticks) unsalted butter, room temperature or melted

1/4 cup + 1 tablespoon packed dark brown sugar

Method:

1.   Preheat oven to 375ºF.

To prepare the strawberries:

2.   In a large bowl, add strawberries, flour, lemon juice and zest, sugar, vanilla extract or paste, and mint. Using a wooden spoon, carefully combine until evenly incorporated. Allow the berries to macerate in the sugar at room temperature until juices form at the bottom of the bowl, approximately 10 minutes.

3.   Meanwhile, prepare the crumble.

To prepare the crumble:

4.   In a medium size bowl, add flour, oats, butter, and brown sugar. Using a wooden spoon, mix until evenly combined and flour has been absorbed.  

To assemble and bake:

5.   In an 8x8-inch square baking dish, add the strawberries and spread in an even layer.

6.   Evenly divide the crumble in an even layer across the strawberries.

7.   Place in preheated 375ºF oven and bake until crumble is golden brown and strawberries are bubbling, approximately 50 minutes.

8.   Remove from oven and allow to sit at room temperature for 10 minutes before serving.

9.   Best served a la mode while still hot.

Kitchen Note:  For a fun and festival way to serve cobbler, consider baking them in individual serving size ramekins instead. Just be mindful that cooking times will vary.