Strawberry Crumble

Typically I don't cook anything for breakfast. When it is the cold months, I can't have cereals with cold milk - and warm milk and cereals are not a combination I like. So being the fruit lover that I am, discovering this recipe was a god-send for me. Once I get this prepared and has it ready in the refrigerator, I can relax the next few days. Just scoop out a few spoonfuls and a quick minute or two in the microwave and I have a hot, wholesome, healthy breakfast ready. And the added attraction is that this is a very delicious dessert too, with a scoop of ice cream to go with it.
Recipe Source: Paula Dean
Ingredients:
4 cups sliced fresh strawberries
½ cup sugar
2 tablespoons cornstarch
2 tablespoons water
¾ cup firmly packed brown sugar
¾ cup quick-cooking oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
½ cup butter, softened
½ cup sliced almonds
Method:
Preheat oven to 350º F.
In a large saucepan, combine strawberries and sugar. Let stand for 30 minutes. Cook strawberry and sugar mixture, stirring frequently, over medium heat for 5 minutes.
In a small bowl, combine cornstarch and water until blended. Stir cornstarch mixture into strawberry mixture. Bring to a boil over medium heat; boil for 1 minute or until mixture is thickened. Spoon mixture into 6 (5 ounce) ovenproof ramekins.
In a medium bowl, combine brown sugar, oats, flour and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly.Mix in the almonds. Divide mixture evenly over strawberry mixture. Bake for 25-30 minutes or until browned and bubbly. Serve warm.