Pour this into the dry ingredients along with the melted oil, maple syrup, lemon juice and zest, vanilla and milk - stir well to combine.
Spoon this into your prepared tin and smooth out evenly. Arrange the strawberries on top.
Mix together the crumble ingredients (it should be slightly sticky) then scatter over the fruit to cover. Bake for 30-40 minutes (cover with tinfoil halfway through baking to avoid burning) until firm to the touch.
Leave to cool in the tin. Cut into 9-12 squares then enjoy!
Keep any remaining squares in an airtight container in the fridge for up to 3 days.