Preheat oven to 375 degrees.

Lightly coat an 8X8 pan or 4- 8 oz, ramekins. In a pinch, I even used small mason jars!

In a bowl, stir together strawberries. sugar, cornstarch, and lemon juice. and fill prepared baking dishes.

Strawberries will cook down.

In another bowl combine oats, brown sugar, flour, salt, cinnamon, and nutmeg. cut in butter using a pastry blender of finger tips until mixture is crumbly and the butter is the size of rice.

Cover the strawberries with the crumble topping.

Put ramekins or baking pan on a cookie sheet to catch drips as the fruit begins to bubble out. Trust me, you will thank me for this!

Bake for 25 to 35 minutes until the juices are bubbling up and the oat topping is a golden brown.

Let set for 10 to 15 minutes or until cool.

Serve with ice cream if desired.