Preheat your oven to 350F and lightly oil 4 ramekins or mini baking dishes (about 0.25 quarts each). Toss the strawberries, sugar, flour, and lemon juice together. Divide the berries between the ramekins. Bake the mini crisps for 35 minutes, or until the berries are thickened and bubbly.

Allow the crisps to cool for about 15 minutes on a cooling rack. Crumble 1 NuGo Fiber d’Lish© bar over each crisp. Dig in!