Preheat your oven to 350 F.

Chop your thoroughly washed strawberries and place them in a medium saucepan over high heat.

Once the strawberries start to boil, lower the heat to medium. Start mashing them in the pot once they start to soften up.

Continue stirring and mashing the berries on medium/low heat for about 10 minutes, until most are mashed. I like to leave some small chunks.

After about 10 minutes, mix in your lemon juice and maple syrup and let cook for additional 5 minutes.

Pour in the vanilla extract and tapioca flour, and stir until the mixture thickens. Let it simmer for 5 more minutes.

Remove from heat and pour into a greased pie dish or baking dish. Mine was a smaller 7u0022 one, but any size from 7u0022 to 9u0022 would work.

In a medium mixing bowl, combine all crumble ingredients and lightly toss together with a fork until a sticky mixture forms.

Scatter the crumble over the strawberries, and bake for about 25-30 minutes, until golden brown on top.

Serve fresh out of the oven, or let it cool for 20 minutes and top with your favorite ice cream!