1 cup brown sugar
1 tsp. cinnamon
2 tsp. Mexican vanilla
For streusel topping:
2 cups flour
3/4 cup sugar
3/4 cup brown sugar
3/4 cup oats
1/2 lb. unsalted butter, chilled and cubed
Heat oven to 350 degrees. Toss berries, brown sugar, cinnamon and vanilla in a bowl and set aside.
Grease a 9-inch-by-13 inch pan. Set aside. In large bowl, mix streusel ingredients together using fingertips and rub together until butter is incorporated, keeping streusel crumbly and light. Small chunks of butter are good, but no larger than the size of a pea. Do not knead into a dough.
Place strawberry mixture and juices in baking pan. Crumble the streusel topping loosely over top of strawberries and to edges of pan. Bake on top of a sheet pan to avoid any strawberry filling bubbling over edges of pan. Bake for about 45 minutes until streusel is golden brown and edges are bubbly. Cool for about 10 minutes and serve with vanilla ice cream. Serves 12.
— Dee Dee Sanchez, pastry chef, Jack Allen’s Kitchen