Preheat your oven to 350 degrees F. Grease a 10-inch oven safe skillet or a 9x9 inch pan with nonstick cooking spray.

Place strawberries to the prepared pan and then add in maple syrup, cornstarch and vanilla extract. Stir until it’s well incorporated. I find that it’s easier to do this directly in the pan you are going to use to avoid additional dishes, but you are more than welcome to mix the ingredients in a bowl and then add to the pan.

Make the topping: in a medium bowl, mix together the melted butter and peanut butter until smooth and well combined. Add in the oat flour, oats, brown sugar and cinnamon mix until well combined and it forms into a ‘cookie dough’ consistency. Sprinkle the mixture evenly over the strawberries, it’s okay if it doesn’t fully cover the fruit. We want those gorgeous strawberries poking through!

Bake for 40-50 minutes until the filling is bubbling and the topping is nice and golden brown. Remove from the oven and allow to cool for 10 minutes before topping with the optional chocolate drizzle.

Once ready for the (optional) chocolate drizzle: add 2 tablespoons chocolate chips and coconut oil to a small microwave safe bowl. Microwave in 30 second increments, stirring in between, until chocolate is melted. Drizzle over the strawberry crisp, then scoop it up into bowls and top with a scoop of vanilla ice cream! Serves 9.