Preheat oven to 375 degrees. Prepare 8×8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray. In medium bowl, gently stir together strawberries, sugar, maple syrup and cornstarch. Mix until evenly coated. Set aside.
For crumb crust/topping, sift together flour, oats, almond flour, brown sugar, sugar and salt. Add coconut oil and blend with fork until ingredients are well mixed. Pour in maple syrup and coconut milk. Stir until just combined.
Spread 2/3 of oat mixture into prepared pan. Press evenly into bottom of pan. Top with even layer of strawberry mixture. Sprinkle remaining oat crumble over strawberries. Bake for 45-48 minutes or until strawberries are bubbly and crumble is golden brown. Allow to cool in pan. Slice and serve.