Preheat oven to 375 °F (191 °C) and lightly grease a 9-inch circular baking dish or a 9x13-inch casserole dish. Set aside.
In a large bowl, stir together strawberries, agave, almond meal, cornstarch, and mint leaves. Pour into the prepared baking dish in an even layer.
In another bowl, mix together the oats, pecans, coconut oil, honey, and almond meal. Pour over top of the strawberries and using a spatula, spread into an even, smooth layer.
Bake for 30-35 minutes, or until the top of the crisp is golden brown and the filling is bubbling and thickened.
Let sit for 20 minutes then serve with a scoop of ice cream on top!