Preparation

• Melt the butter. Place the butter in a small saucepan set over medium heat and allow it to melt completely. Set aside to cool slightly. Meanwhile, pre heat the oven to 160°C (320°F). Lightly grease and line the baking tin with baking paper, leaving plenty of overhang.
• Make the crumble. In a large bowl, mix together flour, oats, sugar and salt. Pour in the cooled melted butter, and use fork to combine it all together, until the mixture resembles the texture of the wet sand.
• Bake the base. Transfer ⅔ of the crumble mixture into the baking tin, and press it firmly to form the base of the crumble. Use the back of measuring cup or a back of the spoon to smooth out the surface. Place the remaining crumble mixture into the freezer. Bake for 15-20 minutes, or until golden brown.
• Macerate the strawberries. Place chopped strawberries in a medium bowl. Sprinkle with 1 tablespoon of sugar and set aside for 5 minutes. After 5 minutes, discard the juices and add vanilla and strawberry jam. Mix well.
• Add strawberries and crumble topping. Spread the strawberries on top of the base in an even layer. Scatter the remaining crumble from the freezer all over the strawberries. Bake for another 30-35 minutes, or until golden brown and bubbly.
• Slice and enjoy! Remove from the oven and allow to cool for 10 minutes in the baking tin. Use overhang baking paper to lift the bake from the tin and cut into slices.