Strawberry Vanilla Crisp

This warm strawberry vanilla crisp with buttery brown sugar oat streusel comes together quickly. Review the recipe notes before starting.
Ingredients
6 cups 1080g chopped strawberries
13 cup 41g allpurpose flour
12 cup 100g granulated sugar
1 and 12 teaspoons pure vanilla extract
seeds scraped from 12 vanilla bean
Streusel Topping
23 cup 84g allpurpose flour spooned leveled
23 cup 133g packed light or dark brown sugar
14 teaspoon ground cinnamon
14 teaspoon salt
6 Tablespoons 85g unsalted butter cold and cubed

23 cup 57g oldfashioned whole rolled oats or quick oats
optional 13 cup 35g sliced almonds
Instructions
Preheat the oven to 350F 177C. Lightly grease a 9inch baking dish circle or square or any similar size pan that can hold about 2 quarts. Set aside.
Make the filling Combine strawberries with the flour sugar vanilla extract and vanilla beans in a large bowl. Toss gently until combine then spoon and spread into prepared baking dish.
Make the topping Whisk the flour brown sugar cinnamon and salt together. Cut in the butter using a pastry cutter or fork until the mixture becomes super crumbly. Stir in the oats. Sprinkle over filling. It seems like a lot of topping but it will cook down. Top evenly with almonds if using.
Bake for 4045 minutes until the topping is golden brown and the strawberry juices are bubbling around the edges. Remove from the oven place on a wire rack and cool for 5 minutes before serving. Tastes excellent with a scoop of vanilla ice cream on top.
You can serve this dessert warm room temperature or cold. Cover leftovers and store in the refrigerator for up to 5 days.