Ingredients

Directions

1. Preheat oven to 375 degrees and place the rack in the middle
2. Line an 8x8 baking pan with parchment paper so that the paper overhangs two sides, like handles
3. In a medium bowl, combine oats, flour, brown sugar, ginger, and salt
4. Pour in melted butter and mix until it forms clumps and the dry ingredients are evenly moistened
5. Set aside 1/2 cup of the crumble mixture. Press the remaining mixture into an even layer in the bottom of the baking dish. Use the back of a measuring cup to press it into an even layer.
6. Scatter half of the strawberries over the crust.
7. Sprinkle cornstarch evenly over the top, then lemon juice, and 1/2 TBSP of the granulated sugar
8. Scatter the reserved crumb mixture evenly over the top (some fruit should show through)
9. Bake the bars for 35-40 minutes, until the fruit is bubbly and the crumb topping smells toasty and looks golder
10. Place the pan on a wire rack to cool completely (can use the refrigerator to speed along this process)
11. Once cooled, prepare the glaze by brisky whisk together the powdered sugar, vanilla, and milk until smooth. (Add more milk is thinner consistency is desired).
12. Using the parchment handles, lift the bars from the pan. (First time, we had to flip the bars and blot the bottom to absorb some of the moisture, so the bars did not get soggy.)
13. Drizzle with glaze, slice, and serve.