Preheat oven to 350F.
Make filling: In a saucepan on medium heat add strawberries, brown sugar, lemon juice, orange juice, and tequila. Stir consistently until strawberries are soft and macerated. Smash strawberries down with a potato masher, then whisk in corn starch. Continue to stir until filling thickens, 3-5 minutes. Set aside to cool.
Make filling: In a large bowl break up matzoh. Use potato masher or hands to crumble matzoh into small almond sized pieces. Add remaining ingredients to crumble and mix with hands.
Assemble crumble: Place 4 small cast iron pans (or ramekins) on a baking sheet. Use 1/3 of crumble as a base for each dessert, evenly divided among the 4 pans (or ramekins). Divide filling among the pans and top evenly with crumble.
Transfer to oven and bake for 15 minutes, until strawberry filling bubbles and crumble is golden brown. Serve with a scoop of vanilla ice cream.