Preheat oven to 350℉. Spray to 4'' ramekins with coconut oil cooking spray or regular cooking spray. Stir together diced plums, strawberries, agave, lemon, and vanilla in a small bowl. Set aside.
To make crumble, stir together oats, cinnamon, almond meal, coconut sugar, and salt. Next, add the coconut oil and run the mixture through your fingers until combined and feels like wet sand. Add the fruit mixture evenly to each ramekin, and top with oat crumble mixture. Bake for 25 minutes or until golden and bubbly.
While crumbles are baking, make the yogurt topping. Stir together the yogurt, vanilla and agave until combined. To serve, top crumbles with yogurt topping and toasted coconut flakes.
Nutrition information is calculated for one crisp without yogurt topping.