Prep time: 20 minutes
Bake time: 30-35 minutes
Makes 12 servings

Strawberry Filling
8 cups (2 quarts) strawberries, rinsed, hulled and halved
1/4 cup flour
1/2 cup granulated sugar
1 tablespoon cornstarch
4 tablespoons lemon juice
1 teaspoon ground ginger
Pinch salt

Topping
3/4 cup rolled oats
2 cups all-purpose flour
2 cups packed brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup Butter Flavor Crisco all-vegetable shortening or 1 Butter Flavor Crisco stick
Preheat oven to 375°. Spray a 9×13-inch baking dish with Crisco No-Stick Cooking Spray.
In a large mixing bowl, mix strawberries with flour. Add sugar, cornstarch, lemon juice, ginger and salt; stir to mix well. Spread into prepared pan; set aside.
In a medium mixing bowl, stir oats, flour, brown sugar, salt and cinnamon. Cut in Crisco Butter Flavor shortening until mixture resembles coarse meal.
Sprinkle crumb topping over strawberries. Bake for 30-35 minutes or until topping is golden brown. Serve warm or room temperature with vanilla ice cream or sweetened whipped cream.