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Preheat oven to 350 degrees F.
Grease 2-4 (depending on size - I use two 4.5 oz. ramekins) ramekins with coconut oil and then set aside.
In a medium bowl, combine pitted and halved fresh sweet cherries, pure maple syrup, arrowroot starch, lemon juice, lemon zest, and sea salt. Toss to coat. Set aside.
To make the crisp, in a small bowl, add the sliced almonds, oats, pure maple syrup, coconut oil, ground cinnamon, ginger, and sea salt. Toss to combine.
Add the cherry mixture to the bottom of the ramekins, divided evenly.
Sprinkle the oat mixture over the top of the cherries.
Bake until hot and bubbly, about 20-25 minutes. You can place the ramekins on a baking sheet lined with aluminum foil or parchment paper, in case of spillage.
Allow to slightly cool.
Top with a dollop of plain greek yogurt and fresh mint, if desired.