Line a cupcake tray with 4 silicone cupcake liners. Preheat your oven to 325 degrees Fahrenheit.
To prepare your crumble topping, add your almond flour, oats, and cinnamon to a small bowl and stir to combine. Add the maple syrup and coconut oil. Stir until combined. Set aside.
Add your sliced strawberries evenly into your 4 prepared cupcake liners. Crumble your oat mixture evenly on top of the strawberries.
Bake in your preheated oven for 19-21 minutes, until the strawberries are soft and crumble topping is golden brown. Let cool slightly before serving.