1 cup strawberries (washed and cut into small pieces)
2 tbsp fresh lemon juice
1/4 cup oats
1/4 cup pecans
1/8 cup shredded coconut flakes
1/2 tsp cinnamon
1 tbsp coconut oil
1 tbsp maple syrup
Instructions
Preheat oven to 350F.
Grease a small ramekin with coconut oil.
Wash and cut the strawberries into small pieces and add them into the ramekin with the lemon juice.
Next make the crumble topping by adding the oats, pecans, coconut flakes, cinnamon, coconut oil and maple syrup to a food processor and process for 30 seconds, or until everything is well combined.
Pour the crumble mixture over the strawberries and place in the oven for 20 to 30 minutes (until the topping is golden).
Remove from the oven and allow to cool for 5 minutes. Serve with yogurt or ice cream.
