Preheat the oven to 350F. In a large sauce pot over medium-high heat, combine the strawberries, maple syrup, and vanilla. Stir well until the juices comes to a boil, then allow to simmer until the syrup has thickened a bit and the strawberries are fork-tender, about 8 to 10 minutes. Turn off the heat and allow the pot to sit while you make the crumble. (If you use an oven-safe pot, like this dutch oven, you can use the same dish for baking the crisp!)
To make the crumble, place the pecans and shredded coconut in the bowl of a large food processor fitted with an S blade. Process until a crumbly texture is formed, then add in the maple syrup, coconut oil, and salt. Process again, until a sticky and crumbly mixture is formed.
If you didn't cook the strawberries in an oven-safe dish, transfer the strawberry filling into a 9-inch square baking dish, and then sprinkle the crumble over the top evenly. Bake at 350 for 15 minutes, or until the top is lightly golden. Serve warm, with a scoop of ice cream and fresh blueberries on top.