4 cups strawberries, halved 2 Tbsp. tapioca starch 2 tsp. pure vanilla extract 1 Tbsp. fresh lemon juice 1 Tbsp. pure maple syrup For the crumble topping: 1 cup almond meal/flour ½ tsp. kosher salt 3 Tbsp. coconut oil or grapeseed oil 3 Tbsp. pure maple syrup Preheat the oven to 350 degrees F. In a mixing bowl, toss together the strawberries, tapioca starch, vanilla extract, lemon…