Strawberry Crisp

Preheat oven to 350 F.

Take your fresh strawberries, wash them, hull them, slice them in half and throw them in a medium-sized bowl. Add the sugar and cornstarch and toss them all together until well coated. Then pour the mixture into a 10-inch cast iron skillet.

Next, you have to make the topping. Take your quick-cooking oats, light brown sugar, whole wheat flour and softened butter and knead it all together with your hands until it becomes crumbly. Then put it on top of your strawberry mixture. I sprayed a tiny bit of cooking spray on top so it would brown nicely.

Bake in the preheated oven for 30 minutes. I threw the pan under the broiler for a few minutes at the end to get more of a crispy, browned crust.

Remove skillet from oven and set it on a rack. Let it cool for ten minutes before topping with vanilla ice cream and enjoying.