Preheat the oven to 350 degrees Fahrenheit.
In a mixing bowl, toss together the strawberries, tapioca flour, vanilla extract, lemon juice, and maple syrup.
Transfer the strawberry filling mixture to an 8” x 8” baking pan.
In another mixing bowl, combine the ingredients for the crumble topping: almond flour, coconut oil, kosher salt, and the additional maple syrup.
Evenly spread the crumble topping mixture over the strawberries.
Bake in the preheated oven for 25 to 35 minutes.
Once out of the oven, let it cool for a few minutes before serving.
Serve this paleo strawberry crumble warm with a scoop of vanilla ice cream.
