Position a rack in the lower third of the oven and preheat to 350 F. Butter a 7 x 11-inch baking pan and line a baking sheet with parchment.

For the topping, in a medium bowl, stir together the flour, brown sugar, rolled oats, cinnamon, salt and butter. Set aside.

For the filling, in another medium bowl, combine the strawberries with sugar, flour and cornstarch. Stir to coat the fruit.

Pour the mixture into the prepared baking pan.

Sprinkle the oat topping over the prepared fruit.

Place the baking pan on the baking sheet.

Bake for 50 – 60 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.

Serve the crisp warm.