Crumble this flour–butter mixture evenly over the sugared strawberries, breaking it into small clumps and bits so it covers most of the surface. It does not need to be perfect or completely covered; gaps will let the berry juices bubble up.
Cover the slow cooker with the lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the strawberries are bubbling and tender and the topping is set and cooked through in the center. The topping will be soft and spoonable, not crisp like an oven-baked cobbler.
Once done, turn off the slow cooker and let the cobbler sit, covered, for about 15 to 20 minutes. This resting time helps the juices thicken a bit and makes it easier to spoon out neat servings.
Serve the cobbler warm, spooned into bowls with plenty of the strawberry syrup and topping in each portion. Add ice cream or whipped cream if you like, and enjoy the simple, vintage flavor.
