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1
In a stand mixer or working vigorously by hand, mix the cooled melted butter and 2 cups brown sugar until smooth and caramel-colored. Add the eggs one at a time, mixing each in thoroughly. Add the extracts and mix to combine.
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2
In a small bowl, whisk together the flours and the salt to combine. Add them into the bowl with the wet ingredients and mix until incorporated.
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3
Scoop out 3/4 cup of the batter and put it in a separate bowl. Add the oats and the chopped almonds and stir to combine. This will be your crumble topping. Refrigerate both batters until firm, at least 1 hour.
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4
When the dough is close to chilled, preheat the oven to 350u00b0 F and line a 9- by 13-inch pan with parchment paper, leaving an overhang so you can lift it out of the pan later.
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5
In a medium bowl, mix the strawberries, cornstarch, and the remaining 2 tablespoons brown sugar. Set aside.
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6
Take the dough without the oats and almonds and press it into the bottom of the parchment-lined pan. It should cover the pan's bottom: Don't worry. Bake for 25 minutes, until golden-brown and baked through. If it's not fully crisp, bake for another 3 minutes and check again. This is your chance to cook the crust fully before you apply the strawberries.
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7
Take the crust out of the oven and distribute the sliced strawberries over top. You don't have to avoid getting the cornstarchy-juice on the crust, but don't pour spoonfuls of it on, if you can help it. Use your fingers to break the crumble top into clumps over the strawberries.
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8
Bake for an additional 15 to 20 minutes, until strawberries are somewhat jammy and the crumble top has cooked and browned slightly (it's okay for it to be a bit gooey!).
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9
Let cool, then slice into small (or large) squares. If storing, wrap in aluminum foil and keep in the refrigerator for 2 to 3 days.
