Preheat and prep. Heat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish or an 8x8-inch baking dish. You can also use 6–8 ramekins for single servings.

Make the strawberry filling. In a large bowl, combine sliced strawberries, 2–3 tablespoons of the sweetener, lemon juice, zest, vanilla, and chia seeds. Toss gently and let it sit for 5–10 minutes while you make the topping. The berries will release some juices.

Mix the crumble topping. In another bowl, stir together almond flour, remaining sweetener, chopped nuts, shredded coconut, cinnamon, and a pinch of salt. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter in until the mixture looks like coarse crumbs with some larger bits.

Assemble. Spread the strawberry mixture evenly in your baking dish. Sprinkle the crumble topping over the berries, leaving a few gaps for the steam to escape.

Bake. Place the dish on a baking sheet to catch any bubbling juices. Bake for 25–35 minutes, until the topping is golden and the strawberry filling is bubbling around the edges.

Rest before serving. Let the crumble cool for at least 10–15 minutes. This gives the filling time to thicken. Serve warm with sugar-free ice cream or lightly sweetened whipped cream.