Preheat the oven to 375 degrees.

In a large bowl cream together the butter, brown sugar, and the granulated sugar.

Add in the vanilla, flour, and salt and mix until well combined.

Put 3/4 of the crust mixture in the bottom of a shallow 9 x 13 pan. I used Anolon's brownie pan. Press the crust into the bottom of the pan.

Bake in the oven to 15 minutes.

Meanwhile, in a large bowl combine the strawberries, lemon juice, sugar, nutmeg, and cinnamon. Mix to combine.

Sprinkle the strawberries with cornstarch and toss to coat.

Melt the butter and pour over top of the strawberries. Gently toss to combine.

Pour the strawberry mixture over top of the partially baked crust.

In a medium bowl combine the remaining 1/4 of the crust mixture with the oats, chopped pecans, and melted butter. Mix to combine.

Sprinkle the topping evenly over the strawberries.

Bake for 40-45 minutes or until the strawberries are bubbling and the topping is browned.

Remove from oven and cool completely on a wire rack.

Cut into 24 pieces and enjoy!