Ingredients:
Strawberry Filling:
3 cups fresh strawberries hulled and sliced
2/3 cup granulated sugar
1/8 teaspoon salt
2 tablespoons cornstarch dissolved in 3 tablespoons cold water to make a slurry
1/2 teaspoon fresh lemon juice
Top and Bottom Crust:
1 cup unsalted butter at room temperature
2/3 cup light brown sugar lightly packed
2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned rolled oats plus 1 tablespoon more for sprinkling on top if desired
2 tablespoons cornstarch
1/2 teaspoon salt
For the Strawberry Filling:
Dissolve cornstarch in water in medium pot. Add remaining filling ingredients and boil. Simmer 5-7 more minutes. Stir constantly.
Cool to room temperature.
For the Top and Bottom Crust:
Use a hand-held electric mixer to cream together the butter, brown sugar, and vanilla in a large bowl. Add the flour, oats, cornstarch, and salt, and beat just until combined.
To Assemble and Bake:
Preheat the oven to 350F. Line an 8 by 11-inch pan with 2 pieces of parchment paper so it hangs over all 4 sides.
Press about half of the dough evenly into the bottom of the prepared pan.
Spread the room temperature strawberry filling evenly onto the dough.
Crumble the remaining dough on top of the strawberry filling. Sprinkle the 1 tablespoon oats on top.
Bake until the top is golden brown, about 40 minutes.
Cool completely before slicing.