5 cups (1.25 litres) hulled and sliced fresh strawberries
1 tablespoon (15 ml) cornstarch
1/4 cup (60 ml) sugar
Butter a 20-cm (8-inch) square pan. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a bowl, combine all the ingredients. Set aside.
In a saucepan, combine 500 ml (2 cups) of strawberries, the cornstarch and sugar. Bring to boil while stirring and simmer over medium heat for about 2 minutes. Remove from the heat and stir in the remaining strawberries. Set aside.
Spread half the crisp mixture in the pan and press lightly. Layer with the strawberries mixture and sprinkle with the remaining crisp. Bake for 40 to 45 minutes until golden brown and crispy.