2 pound(s), hulled and quartered
Packed brown sugar
4 tbsp(s), divided
1½ tsp(s), finely grated (from about 2 lemons)
Uncooked old fashioned oats
2 tbsp(s), melted
- Preheat the oven to 350°F. Coat an 11-by-7-inch baking dish with cooking spray.
- In a large bowl, toss the strawberries with 1 tbsp sugar, the cornstarch, lemon zest, and lavender. Transfer the filling to the prepared dish.
- In a medium bowl, combine the oats, salt, and remaining 3 tbsp sugar. Drizzle the melted butter over the oats and toss until well combined. Sprinkle the oats over the filling. Bake until the filling is bubbly and the topping is lightly browned, about 35 minutes.
- Per serving (about 1⁄2 cup filling and topping)