Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie dish or an 8×8 inch baking dish.
Step 2: In a large bowl, combine the sliced strawberries, 1/2 cup granulated sugar, cornstarch, and lemon juice. Toss gently until the strawberries are evenly coated. Pour the mixture into the prepared baking dish.
Step 3: In a separate medium bowl, combine the all-purpose flour, 1/2 cup granulated sugar, and a pinch of salt. Add the cold, cubed butter.
Step 4: Using your fingertips, a pastry blender, or a fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. Do not overmix.
Step 5: Sprinkle the crumble topping evenly over the strawberry filling in the baking dish.
Step 6: Bake for 30-40 minutes, or until the topping is golden brown and the strawberry filling is bubbly and tender. If the topping starts to brown too quickly, you can loosely tent it with aluminum foil.
Step 7: Remove from the oven and let it cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set and prevents it from being too runny.