INGREDIENTS

• 1 cup all-purpose flour
• ¾ cup old-fashioned rolled oats
• ¾ cup chopped walnuts
• 1 ½ teaspoons 
  ground ginger
• 1 cup packed light brown sugar, divided
• ½ cup salted butter, melted
• 2 tablespoons 
  cornstarch
• 2 tablespoons
  white balsamic vinegar
• 2 ½ pounds fresh strawberries, hulled and quartered
• Vanilla ice cream, for serving

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11×7-inch baking dish.
2. Stir together flour, oats, walnuts, ginger, and 3/4 cup brown sugar in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
3. Stir together cornstarch, vinegar, and remaining 1/4 cup brown sugar in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
4. Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
5. Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream.