Preheat your oven to 350°F (180°C). Rinse and halve the fresh strawberries, then place them in a baking dish. Sprinkle cornflour and coconut sugar over the berries, mixing gently and letting sit for about 5 minutes.

In a mixing bowl, combine whole wheat flour, rolled oats, almond flakes, coconut sugar, and cinnamon. Pour in melted vegan butter and blend into a crumbly texture.

Spread the crumble topping evenly over the strawberry mixture in the baking dish.

Bake in the preheated oven for 35 minutes or until the topping is golden brown and crunchy.

Remove from the oven and let cool for about 10 minutes before serving warm, possibly with vegan ice cream or coconut yogurt.