Strawberry Crumble

Ingredients

Fruit Mixture

1 pound fresh strawberries, roughly chopped

1 tablespoon cornstarch

1/4 cup sugar

Crumble Topping Mixture

1/2 cup sugar

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2 teaspoons sugar

1½ sticks of cold butter

Pan

9x9 square glass pan

Shortening or butter to grease the pan.

Preheat oven to 350°F or 175°C.
Wash your strawberries and pat them dry.
Roughly chop your strawberries and place them in your glass dish.
Add your sugar and cornstarch on top.
Mix well.
In a separate bowl, add ingredients for the crumble topping mixture.
Mix well and spoon over the top of your fruit evenly. Level with a spoon.
Cut your butter into slices and place on the top of the mixture.
Bake for 50-60 minutes. Check frequently to ensure the butter is melting and completely covering the top of the crumble; if not, add more slices of butter.
Bake until golden brown.
Serve warm, best with some Blue Bell or Tillamook Vanilla Ice Cream from the Commissary!
Store anything left in the refrigerators.