Preheat the oven to 350°F if planning to bake your crumble immediately.

Mix topping ingredients by combining them in a medium bowl and pressing them together with your fingers. Make sure no flour is showing and that all the butter has been absorbed into the flour and sugar mixture. You will have large, heavy crumbs, more like chunks.

Put the bowl with the topping mixture into the refrigerator, the longer you can leave it the better it will be.

While the topping is chilling, place the strawberries in an even layer into a 7" by 11" or equivalent baking dish or baking pan. Cut any large strawberries in half so that they are all close to the same size.

Sprinkle cornstarch and sugar over the top of the strawberries. Truthfully, depending on the sweetness of your berries, you could probably get away with no sugar. I typically opt for about 1/8 of a cup of sugar.

You can prepare the recipe up to this point ahead of time, just wait to sprinkle the sugar & cornstarch over the strawberries until right before you sprinkle the topping. Just put some wrap or other cover over the berries and tuck them in the fridge until you are ready to pop them in the oven. (If you haven't already, preheat the oven to 350°F)

Crumble the topping over the strawberries and bake for 45-50 minutes until there is bubbling liquid around the edges and the crumb topping is golden brown.

Let the crumble sit for a few minutes before serving.

I prefer my crumble just plain, but my mom likes vanilla ice cream or whipped cream on hers.