Preheat the oven to 350ºF. Line an 8x8” square baking pan with parchment paper and lightly grease with coconut oil.
In a medium mixing bowl, stir together the diced strawberries, maple syrup and tapioca flour and mash up a bit to break up the strawberries. Set aside.
In the clean mixing bowl, combine the almond flour, coconut flour, flaked coconut, maple syrup, almond butter, and coconut oil. Stir until the dry ingredients are completely moistened and crumbly. Press 2/3 of the crust into the prepared pan.
Top the crust with the fruit, and then crumble the remaining crumble topping on top.
Bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown. Let cool completely in the refrigerator before slicing and serving.