Preheat oven to 350º F. Put strawberries into a bowl and top with tapioca flour, lemon juice, vanilla and maple syrup. Mix, then pour into a 10 x 10 inch pan. Set aside.
In a medium bowl, mix the coconut sugar, almond flour, gluten free rolled oats, and cinnamon with a fork. Set aside.
In a smaller bowl, mix the oil with 2 Tbs maple syrup, and then pour it on top of the almond flour oat mixture. Mix until the dry ingredients are all wet and clumpy. Then evenly sprinkle the topping on top of the strawberries. Press down on the crisp with the back of your fork.
Bake for 45-50 minutes or until topping has hardened, slightly golden and strawberries are bubbly.
Serve warm. Highly recommend adding your favorite ice-cream on top!