Preheat oven to 350°F (180°C). Spray an 8-inch square baking dish with cooking spray and set aside.
In a large bowl, toss together strawberries cornstarch, and almond extract until completely combined.** The cornstarch should dissolve in the small amount of liquid so that you don’t see a white powder and the berries are all completely coated.
Transfer berry mixture to the prepared baking dish.
In a separate small bowl, stir together oats, oat flour, nuts, and salt. Add melted butter and maple syrup (or brown sugar), stir until completely combined. I like to use my fingers to really mix together the ingredients into the crumble topping.
Spread oat crumble in an even layer over the top of the berries.
Bake at 350F (180C) for 50-60 minutes, or until golden brown.
Allow crisp to cool before serving.
If you refrigerate the crisp, it will firm up even more and it will be easy to slice into squares.