SINGLE SERVE STRAWBERRY CRISP

Preheat your oven to 350 degrees F (175 C) and lightly grease a 4 oz ramekin with oil. Add the sliced strawberries, 1/2 tsp almond flour, lemon juice, lemon zest, and 1 tsp coconut sugar to your ramekin and mix to combine. In a separate bowl, mix together the oil, oats, almond flour, coconut flakes, maple syrup, 1 tbsp coconut sugar, and a dash of cinnamon until thoroughly combined. Add the crisp mixture to the strawberries in the ramekin, ensuring it covers them completely. Place the ramekin on a small baking sheet lined with aluminum foil. Bake for about 25-30 minutes, or until the strawberries are bubbling and the top is golden. Enjoy!