• Line a 9-inch | 22 cm pie dish like you would usually do and set aside. NOTE: For this recipe, I used my oval baking dish placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven on 350℉/180℃.

CRISP CRUST PREPARATION

• In a mixing bowl, whisk the gluten free flour blend together with the light brown sugar, xanthan gum and salt.
  4.41 oz GF flour blend, 2.65 oz light brown sugar, 1/4 tsp xanthan gum, 1/4 tsp sea salt
  
• Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together.

  Add the oats, mix well to combine and then use your fingertips to work the oats into the streusel topping. NOTE: That way, they will be better incorporated with the rest of the topping, which will give you a better texture once baked.

  Your final topping should be a mixture of small “crumbs” and larger pea- and walnut-sized pieces. Set aside while preparing the strawberry filling.
  2.29 oz butter, 2.29 oz GF old-fashioned whole rolled oats
  

STRAWBERRY FILLING PREPARATION

• In a mixing bowl, mix the sliced and diced strawberries together with the granulated sugar, corn starch, lemon juice and vanilla bean paste. Set aside.
  2 Lbs strawberries, 2 Tbsp granulated sugar, 0.70 oz corn starch, 1 Tbsp Lemon Juice
  

ASSEMBLY

• Arrange the strawberry filling in your prepared baking pan.

  Sprinkle the crumble topping evenly over the strawberry filling. NOTE: It's OK if some of the strawberry filling peeks through the streusel here and there.
  

BAKE!

• Bake for 45 minutes at 350℉/180℃ until lightly golden on top. (Every oven heats differently, monitor your bake from 35 minutes). It is ready when it is golden on top and that the strawberries are bubbly.

  NOTE: For the cornstarch to reach its maximum thickening power, the liquid (in this case, the strawberry juices) must come to a boil. Just insert a digital food thermometer into the centre of the crisp: if the temperature is at 195ºF | 90ºC or higher, the crisp is done.
  
• Once your Strawberry Crisp is out of the oven, it will be hot and bubbly, let it cool down for 10 minutes. This will allow the syrup to settle down and for the crisp to firm up. Spoon into a bowl and top with vanilla bean ice cream. Enjoy & Bon Appétit!