Preheat your oven to 350 degrees. Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.

In a large bowl, combine the almond flour, gluten free flour, melted butter, sugar, salt, and vanilla extract. Stir well until the mixture forms a crumbly dough.

Reserve 1 cup of the crumble mixture for the topping. Press the remaining mixture into the bottom of the prepared baking dish, creating an even layer.

Bake the crust in the preheated oven for about 10 minutes, or until it is lightly golden.

While the crust is baking, prepare the strawberry filling. In a medium saucepan, combine the chopped strawberries, lemon juice, sugar, and cornstarch. Stir well to combine.

Cook the strawberry mixture over medium heat, stirring frequently, until it starts to bubble and the strawberries break down into a thick, jam-like consistency. This should take about 10-15 minutes.

Once the crust is ready, remove it from the oven and spread the strawberry filling over the top. Sprinkle the reserved crumble mixture over the strawberries.

Return the dish to the oven and bake for an additional 20-25 minutes, until the topping is golden and the strawberry filling is bubbling.

Allow the bars to cool completely in the baking dish. Once cooled, use the parchment paper overhang to lift the bars o ut of the dish. Cut into squares.

Serve your delicious gluten-free strawberry crumble bars as is, or with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy!