Preheat The Oven & Prep The Pan. Start by preheating the oven to 350 degrees F. Set out a 2-quart baking dish (I use an 8-inch or 9-inch square pan). 

Start The Filling. In a large mixing bowl, combine strawberries, sugar, orange juice, cornstarch, and salt. Stir to coat the berries well (you want the cornstarch evenly distributed). 

Pour The Filling Into The Baking Dish and set aside while you mix up the crumble topping. 

Start The Crumble Topping. In the same mixing bowl (or a new one if you prefer!), combine cubed butter, brown sugar, gluten-free flour blend, gluten-free oats, vanilla, and salt. 

Mix Until Clusters Form. Using a fork, pastry blender, or clean hands, work the butter into the dry ingredients until clusters form and the dry ingredients and butter are well combined. 

Sprinkle Crumble Over The Strawberry Filling. Distribute the oat crumble mixture over the strawberry filling. (I like to try for a variety of shapes and sizes for the crumble--some larger pieces, some smaller pieces.)

Bake The Crisp in the oven for 40-50 minutes, or until the filling is bubbling on the sides (this means the cornstarch is working!), and the topping is golden brown. (If your crisp happens to brown quicker than you expect, you can cover the pan loosely with foil)

Cool A Bit Before Serving. Remove the strawberry crisp from the oven and cool 20-3o minutes before serving, if possible. This will allow the filling to set a bit. (It's much thinner and more liquid when it's hot, but it will thicken and set as it cools.)

Serve & Store. Enjoy strawberry crisp with a scoop of vanilla ice cream or whipped cream for best results! Store leftovers covered in the fridge 2-3 days.