Preheat the oven to 170 C. Lightly grease and line the baking tin with baking paper.
In a large bowl, mix together the flour, rolled oats, caster sugar, brown sugar and salt.
Add chilled and cubed butter and rub it into the flour mixture using your hands, until the texture resembles breadcrumbs.
Transfer 2/3 of the crumble mixture into the baking tin, and press it firmly into the tin to form the base of the crumble. Use flat object to smooth out the surface, a measuring cup or a back of the spoon will work well.
Spread fresh strawberries on top of the crumble base, followed by strawberry jam.
Top it up with the remaining crumble. Sprinkle it all over the strawberries, leaving few pieces of strawberries to show through if you would like.
Bake for 35- 40 minutes until golden brown and bubbly. Leave in the baking tin to cool for about 30 minutes, then transfer to a fridge for about an hour. Remove from the fridge and from the baking tin and slice into 9 equal squares. Enjoy!
you can use your favourite jam in this recipe
make sure that the base of the crumble is packed and compressed into the tin
allow the crumble to cool completely before slicing it