Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking dish with coconut oil.

In a medium bowl, combine almond flour, coconut flour, melted coconut oil, maple syrup, vanilla extract, and salt until it resembles coarse crumbs.

In another bowl, mix sliced strawberries and rhubarb with maple syrup and cornstarch until well-coated.

Press half of the crumble mixture into the bottom of the baking dish, then layer the fruit mixture on top.

Sprinkle the remaining crumble mixture over the fruit layer.

Bake for about 30 minutes, until the topping is golden brown and the filling is bubbling.

Allow to cool for at least 30 minutes before serving.