4 cups of fresh strawberries, sliced
2 tbsp of coconut sugar
1 tbsp of lemon juice
2 tsp of arrowroot starch (optional, but recommended)
optional: lemon zest
1/2 cup of rolled oats
1/4 cup of oat flour
1/4 cup of coconut sugar
3 tbsp of coconut oil, softened
Preheat oven to 375° F.
In one mixing bowl, combine ingredients for filling and set aside.
In another mixing bowl, combine the dry ingredients for the crumb topping. Add the coconut oil and mix with hands until it comes together to form a chunky crumb.
Divide filling mixture between 4 greased, oven safe bowls, top with crumb, and bake for 25-30 minutes or until the crumb is golden.
Remove from oven and let cool for 10 minutes.