Preheat the oven to 340°F (170°C).

In a bowl, mix the rolled oats, flour, sugar, and salt. In a saucepan, melt the butter over medium heat, stirring occasionally until it turns golden brown and has a nutty aroma. Be careful not to burn it, as it can happen in a matter of seconds.

Pour it into the bowl with the dry ingredients. Add the honey to the mixture and stir until a dough forms. The consistency will be paste-like.

In a separate bowl, combine all the filling ingredients, ensuring there is no dry starch left.

Bake for 40-45 minutes, or until the filling is bubbly and the topping turns golden brown. If the pan is too shallow, the strawberry filling may bubble over, so place a tray under it for easier cleanup.

Allow the crumble to cool until slightly warm before serving with vanilla ice cream or cold whipped cream.