Prep the Strawberries: Preheat oven to 375°F. Toss strawberries with sugar, lemon juice, salt, and cornstarch. Let sit 5 minutes to release juices. Divide into two small baking dishes or ramekins.

Make the Crumble: Whisk together flour, brown sugar, oats, collagen, and salt. Add melted butter and mix until chunky crumbs form (do not press into a dough). Sprinkle evenly over strawberries.

Bake 23-28 minutes until fruit is bubbling thickly, crumble is golden brown, and edges look caramelized. Let rest 5-7 minutes before serving.

Make the Chocolate Drizzle: Heat cream until warm (not boiling). Pour over chocolate, let sit 30 seconds, then stir until smooth.

Finish and Serve: Drizzle warm chocolate diagonally across the crumble.