Place rack in center of oven and preheat to 350 degrees F. Cover a rimmed baking sheet with foil and set aside.

Divide sliced strawberries evenly among 8 cocottes (or ramekins). Set aside.

In a medium bowl whisk together flour, sugar, oats, spices and salt. Add the butter and toss the mixture together with your hands. Break up the butter into the flour until the butter is the size of peas. Add the pecans and toss.

Divide flour and oat mixture among ramekins as a topping to the strawberries. Place cocottes on prepared rimmed baking sheet.

Bake until fruit is juicy and bubbling and topping of crumble is slightly browned and crisp, about 30 minutes.

Remove from oven and let cool slightly. Top with a scoop of vanilla ice cream and serve.