Preheat the oven to 350°F. Spray a pie pan with baking spray or grease with butter.

In a large bowl, combine the quartered strawberries, 1/4 cup white sugar, and 2 tsp orange juice. Stir gently to coat and let sit for 5 minutes to macerate.

Add 3 tbsp cornstarch and 1 tsp vanilla extract to the strawberries. Stir until the berries are evenly coated and the mixture looks glossy.

Pour the strawberry mixture into the prepared pie pan, spreading it into an even layer.

In a medium bowl, whisk together 1 cup flour, 3/4 cup old-fashioned oats, 2/3 cup white sugar, 2/3 cup packed light brown sugar, 1/2 tsp kosher salt, and 1 tsp ground cinnamon.

Pour 1/2 cup melted butter over the dry ingredients. Stir with a fork until the mixture resembles coarse crumbs and holds together when squeezed.

Spoon the topping evenly over the strawberry layer, covering as much surface as possible.

Bake on the center rack for 35–40 minutes, until the topping is golden brown and the filling is bubbling.

Let the crisp cool for 10–15 minutes so the filling sets slightly. Serve warm with vanilla ice cream or whipped cream.