Prepare the fruit mixture by placing bruised strawberries in a mixing bowl and gently stirring in the lemon zest and half of the sugar. Let sit for 10 minutes to allow the fruit to soften and release juices.
2 cups bruised strawberries, 1 teaspoon lemon zest, 1 cup granulated sugar
Preheat the oven to 375°F (190°C) and lightly grease a baking dish. Transfer the macerated strawberries into an even layer in the dish, spreading out any accumulated juice.
2 cups bruised strawberries
In a separate bowl, combine the flour, oats, remaining sugar, and cold cubed butter. Use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger clumps.
1 cup all-purpose flour, 1/2 cup unsalted butter, 1 cup rolled oats
Sprinkle the crumble topping evenly over the strawberry filling, covering the surface completely and ensuring some larger crumbs are visible for texture.
1 cup all-purpose flour, 1/2 cup unsalted butter, 1 cup rolled oats
Bake in the preheated oven for 30 minutes or until the topping is golden brown and bubbling around the edges. The filling should be thickened and aromatic.
Remove from oven and let cool for 10 minutes before serving. The crumb should be crisp and the fruit soft and juicy, creating a contrasting texture.
