▢ 4 cups Strawberries ▢ ½ tablespoon Corn Starch ▢ 1 tbsp Brown Sugar ▢ 1 tsp Lemon Juice TOPPINGS ▢ ½ cup Old-fashioned Rolled Oats ▢ ½ cup Flour of Choice ▢ ¼ cup Brown Sugar ▢ 1 tsp Vanilla ▢ ¼ tsp Cinnamon ▢ ⅓ cup Coconut Flakes ▢ 5-6 tbsp Coconut Oil
Core the strawberry stems, and cut each strawberry into large bites. Spread them evenly into the baking dish.
In another mixing bowl, mix flour of choice, rolled oats, coconut flakes (or chopped nuts), sugar, and cinnamon.
Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a breadcrumb-like texture.
Sprinkle the breadcrumbs over the strawberries in the pan. You don't have to cover all the strawberries.
Bake in an oven preheated to 350°F (180°C) for 25-30 minutes or until the fruits are cooked, bubbly, and the top is cooked and crispy.
Prep Time: 10 minutes Cook Time: 20 minutes Makes: 6 Servings Calories: 273 kcal per Serving