• Preheat oven to 350°F (180°C). Slightly oil an 8-inch x 8-inch square pan. Set aside.
• Core the strawberry stems, and cut each strawberry into large bites or keep whole if preferred. Both options work great. Place the strawberries into a large mixing bowl with corn starch, sugar, lemon juice, and stir to coat.
• Spread evenly into the baking dish. It's ok if it's not in a single layer. Strawberries bake really fast, even if they overlap. Set aside.
• In another mixing bowl, mix flour of choice, rolled oats, coconut flakes (or chopped nuts), sugar, vanilla, and cinnamon.
• Rub in soft coconut oil or softened dairy-free butter with fingertips until it forms a breadcrumb-like texture. Start with 5 tablespoons of soft coconut oil and add the extra one if too dry.
• Sprinkle over the strawberries in the pan.
• Bake for 25-30 minutes or until the fruits are cooked, bubbly, and the top is cooked and crispy.
• Serve with a dollop of dairy-free ice cream or whipped cream.

Storage

• Store leftovers for up to 3 days in the fridge in an airtight container.