Preheat your oven to 375F.

In a large bowl, mix the chopped strawberries with orange zest, vanilla extract, granulated sugar, and cornstarch. Make sure the strawberries are well coated.

Pour this strawberry mixture into a 9-inch cast iron skillet.

In another bowl, combine the unsalted butter cubes, rolled oats, granulated sugar, light brown sugar, ground cinnamon, salt, and all-purpose flour. Use a pastry blender or fork to mix until it looks like coarse crumbs.

Evenly spread this topping over the strawberry filling.

Bake in the preheated oven for 40-45 minutes, until the top is golden brown and the filling is bubbly.

Once done, let the strawberry crisp cool for a few minutes before serving.