Gluten-free Strawberry Crisp

-1 Preheat your oven to 350 F.
-1 Chop your thoroughly washed strawberries and place them in a medium saucepan over high heat. 
-1 Once the strawberries start to boil,  lower the heat to medium. Start mashing them in the pot once they start to soften up. 
-1 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.
-1 After about 10 minutes, mix in your lemon juice and maple syrup and let cook for additional 5 minutes. 
-1 Pour in the vanilla extract and tapioca flour, and stir until the mixture thickens. Let it simmer for 5 more minutes.
-1 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. 
-1 In a medium mixing bowl, combine all crumble ingredients and lightly toss together with a fork until a sticky mixture forms.
-1 Scatter the crumble over the strawberries, and bake for about 25-30 minutes, until golden brown on top. 
-1 Serve fresh out of the oven, or let it cool for 20 minutes and top with your favorite ice cream!