Summer Strawberry Crisp

Instructions

1. Preheat oven to 190°C. Spray 4 oven-safe ramekins with nonstick cooking spray.
2. For the strawberries: in a bowl, combine strawberries, Splenda Sweetener, cornstarch, lemon juice, vanilla, and a pinch of salt. Toss to combine and set aside.
3. In another bowl, add oats, flour, and Splenda Sweetener. Add in softened plant-based spread. Using a fork, mash together mixture until everything completely combined and crumbly.
4. Divide the strawberry mixture among the four ramekins, including any juice from the strawberry mixture. Divide the oat mixture among the ramekins by crumbling about ⅓ cup on top. Let set for 10 minutes. Then place ramekins on a baking sheet, and put into the oven. Bake for 15-20 minutes, until strawberries are bubbly around the sides, and the crisp is light brown in colour.
5. Remove from oven and let cool a bit. If desired, top with no-sugar added ice cream or whipped topping, and a sprig of mint. Serve!