Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper and grease with cooking spray. Set aside.

For the jam, in a large pot combine the sliced strawberries, lemon juice, sugar, cornstarch and salt. Set over medium heat and bring up to a simmer. Cook, stirring often, until the mixture breaks down and begins to thicken, about 20 minutes. Turn off the heat and stir in the vanilla extract. Allow to cool.

For the crust, in a large bowl cream together the butter, granulated sugar and light brown sugar until light and fluffy, about 5 minutes. Add the flour, oats, chopped pistachios and salt and stir until combined.

Reserve 1 1/2 cups of the mixture and set to the side. Press the remaining dough onto the bottom of the prepared baking pan in an even layer. Bake for 15 minutes or until lightly golden brown. Remove from the oven and allow to cool for 15 minutes.

Pour the cooled jam over the crust and spread evenly. Break up the reserved crust and sprinkle over the top to cover the jam as best as possible. Return to the oven and bake until golden brown and bubbly, 25 to 30 minutes. Remove from the oven and cool completely before slicing and serving. Enjoy!