My nana brought a few trays to a party last week, and they were emptied quickly!

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the sliced strawberries and apples. Add the granulated sugar, lemon juice, and vanilla extract. Toss the fruit gently to coat evenly.

Transfer the fruit mixture to a greased 9×13 inch baking dish, spreading it out evenly.

In another bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Pour the melted butter over the mixture and stir until crumbly.

Sprinkle the oat mixture evenly over the fruit in the baking dish.

Scatter the sliced almonds over the top of the oat mixture.

Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit is bubbly.

Allow the crisp to cool slightly before serving. Enjoy warm or at room temperature.

For a gluten-free version, substitute the all-purpose flour with almond flour or a gluten-free flour blend. You can also experiment with different nuts, such as pecans or walnuts, for a different flavor profile. If you prefer a sweeter crisp, increase the amount of brown sugar in the topping. For a touch of spice, add a pinch of nutmeg or ginger to the fruit mixture. Feel free to mix in other fruits, like raspberries or blueberries, to create your own unique combination.