For the Crisp Topping: In medium bowl, combine brown sugar and flour.
Add butter, and with fingertips, rub together and toss until mixture resembles coarse meal. Stir in oats, almonds, and salt. Refrigerate until needed.
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Coat 13- by 9-inch baking pan with baking spray.
In medium bowl, whisk together flour, baking powder, baking soda, and salt. In small bowl, whisk together wine, mascarpone, and vanilla until blended.
Beat sugar, butter, and lemon zest on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
Reduce speed to low and add flour mixture in 3 additions, alternating with wine mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Scrape batter into prepared pan.
For the Fruit Layer and Assembly: In large bowl, toss together berries, sugar, lemon juice and salt.
Distribute berry mixture in even layer on top of cake batter. Sprinkle berries with reserved crisp topping.
Bake until cake tester inserted in center of cake comes out clean, about 45 minutes. Transfer cake to cooling rack and cool to room temperature, about 1 hour.