Preheat oven to 350°F. Line a 9- or 10-inch round or ceramic tart pan with parchment paper; coat the sides with nonstick cooking spray.
In a medium bowl, combine flour, almond flour, sugar, salt, oil, and water; mix well to form a dough. Reserve ½ cup for topping. Place remaining dough into prepared tart pan, pressing down and up the sides to form a crust.
Filling: In a second bowl, combine strawberries with sugar, flour, lemon juice, and almonds; mix well. Spoon into crust. Crumble reserved dough; sprinkle crumbs and cinnamon over filling.
Bake for 45-50 minutes, until golden.

Variations
peach crisps
Prepare recipe as directed using 6 peaches, peeled and cut into chunks. You can use mini tart pans for a different presentation. Bake for 30-40 minutes. This recipe also works well in a rectangular tart pan.

Daniella Silver, author of the bestselling Silver Platter cookbook series, makes healthy, beautiful food simple. Daniella combines her artistic sense of style and presentation with wholesome, nutritious ingredients, delivering effortless dishes for every occasion. As a busy mom of 4, Daniella believes in not being bogged down in the kitchen.  That is why in all her recipes she advocates fresh, healthy ingredients cooked fast and easy in order to share quality time with friends and family.  Follow Daniella Silver on Instagram @daniellasilvercooks

Recipes/Photos reprinted with permission from Variations by Daniella Silver Artscroll/Shaar Press/September 2019