Preheat your oven to 350°F/175°C. Butter a 9-inch deep dish pie plate.
Whisk together the flour, cinnamon, ginger, salt, oats and brown sugar together in a large jug or medium bowl. Add in your cubed butter and use your fingers or a pastry cutter to rub the butter until it is very crumbly and everything is moistened. Place in the fridge while you prepare the filling
In a large bowl, mix all of your filling ingredients together and toss.
Spread the filling out into an even layer of your dish. Make sure there are no gaps! Sprinkle over your topping mixture evenly.
Bake for 40-45 minutes. If it gets too brown, place some foil on top. The juices should be bubbling and the streusel top should be golden.
Allow it to cool for at least 5 minutes before serving.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredient list.Butter: I use European style butter, like Kerry Gold, in my recipes. Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Storage: Keep the strawberry crisp covered and in the fridge for up to 5 days.