Honey Sweetened Strawberry Crisp

Preheat oven to 375ºF. Put strawberries, cornstarch, honey, and lemon juice into a baking dish. Stir to combine.

In a bowl, combine ingredients for the topping except for the shredded coconut. Mix well with a wooden spoon or your hands to completely distribute the coconut oil into the dry ingredients. Gently stir in the coconut.

Pour the topping mixture onto the strawberries and spread to evenly coat. Bake for 20–25 minutes, or until bubbling and browned.

Allow to cool slightly, and serve. Crisp is best eaten when warm, though leftovers still taste good cold atop yogurt for breakfast the next day. Store leftovers in the fridge.