- 3 cups Strawberries, sliced
- 1 tbsp Coconut Sugar
- 1 tbsp Fresh Lemon Juice
- 2 tsp Corn Starch
- ½ tsp Ground Cinnamon
- ½ cup Rolled Oats
- ¼ cup Whole Wheat Flour
- ¼ cup Light Brown Sugar
- - Pinch of Salt
- 3 tbsp Unsalted Butter, softened
Method of Preparation
Preheat oven to 350°F. Coat ramekins with pan release spray.
Toss strawberries, sugar, corn starch, cinnamon and lemon juice together in a bowl.
Stir oats, flour, brown sugar, and salt in a separate bowl.
Add softened butter to bowl and use fingers to cut into dry ingredients. Continue to mix until a chunky crumble is formed.
Spoon strawberry mixture evenly into ramekins. Then top with crumble.
Bake for 25-30 minutes.
Garnish with frozen yogurt or whipped cream!