Method

1. Preheat the oven to 180°C and line a 20x20cm baking tin with baking paper.

Strawberry Filling 

2. Place the strawberries in a small saucepan over medium-high heat. Allow the berries to simmer until soft, then lightly mash them with a fork. Stir in the maple syrup and corn starch until well combined. Remove from the heat and set aside to cool slightly.

Oat Crumble

3. Combine all the crumble ingredients in a large mixing bowl. Mix thoroughly until the mixture resembles wet sand and holds together slightly when pressed.

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4. Transfer about three-quarters of the crumble mixture into the lined baking tin. Press firmly to create an even base and par-bake in the oven for approximately 10 minutes.
5. Remove the base from the oven and evenly spread the strawberry filling over the top. Add a few extra whole strawberries for visual appeal. Sprinkle the remaining crumble mixture over the filling, covering it as evenly as possible.
6. Return the tin to the oven and bake for an additional 15 minutes, or until the crumble is golden brown and crisp.
7. Allow the slice to cool completely in the tin before cutting into squares. Serve and enjoy!