Strawberry Crumble

My mom sent me off with homemade preserves. It is sort of a tradition these days. The strawberry preserves were part of a pretty runny batch, though, and rather than try and dress some toast or oatmeal with it, I decided to make a crumble.

Strawberry Crumble
Line an 8x8 baking dish with parchment paper. Fill the bottom with strawberries (in lieu of preserves or frozen berries) and be generous.
Allow to warm in the oven if wet (350 F)

3/4 c whole wheat pastry flour
3/4 c oats
2 Tbsp sugar
1/4 tsp salt
1 tsp baking powder
1/2 Tbsp almond extract (or sliced almonds)
Mix with a wooden spoon until even.

1 stick (8 Tbsp) butter, cold and diced
Add to dry ingredients and rub by hand until you have a breadcrumb texture. If the butter starts to soften, allow to chill in the freezer for a few minutes. Pull out strawberries from oven and sprinkle "crumbs" evenly over strawberries. Bake until golden brown, about 25-35 minutes. Allow to cool and serve.

Note: This is a rushed and estimated recipe. I have yet to taste it at the time of posting.
Follow Up: It came out like a tasty ice cream topping. I have added parchment paper and recommend more strawberries. The "crust" is tasty, but it did not come out of the pan with anything like ease.