Strawberry Crisp

Mix the flour, brown sugar, oats, nutmeg, and salt in a small bowl.

Pour over the melted butter, then use a fork to mix into coarse crumbs. Set in the freezer to chill while you prep the berries.

Preheat the oven to 350 F (180 C).

Wash and dry the berries. Pull the green tops off, then use a small paring knife to cut out the hard blossom end.

Cut the strawberries into chunks. Cut small berries in half, medium ones in quarters and larger berries in 6 pieces.

Mix the granulated sugar and potato starch in a small bowl. Whisk it well so that the starch is well-distributed and no longer lumpy.

Sprinkle the starch mixture over the cut up berries, then toss thoroughly to mix everything together.

Spread the berries in a shallow baking dish.

Scatter the cold streusel over the top of the berries.

Bake for 30-35 minutes, until the topping is golden and crunchy and the berries can be easily pierced with a small knife.

Serve hot, warm, or at room temperature with a scoop of vanilla ice cream or a healthy drizzle of cream.