Pre heat oven to 350. Beat butter at medium speed until smooth. Add brown sugar until well blended. Combine oats, flour, baking soda, cinnamon and salt into a seperate bowl. Add dry mixture into wet on low speed until blended and crumbly. Spread 2/3 of batter onto the bottom of an ungreased 9 X 13 pan, pressing down firm. Bake for 15 minutes and cool for 5 minutes. Process strawberry filling and almond extract in a blender until smooth. Pour over crust and sprinkle with remaining crumbled mixture on top. Bake for 20-25 minutes until topping is golden brown and strawberry filling in bubbly.
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