Preparation

• Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
• Make the crust: Whisk the flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt together in a medium bowl. Add the melted butter and vanilla, and stir until the mixture resembles moist crumbly sand and no dry spots remain. Press ⅔ of the mixture into the prepared baking pan. Bake for 10 minutes, and then remove from the oven to slightly cool.
• Make the filling: In a medium saucepan, combine the cherries, sugar, and lemon juice. Cook, stirring occasionally, until the cherries begin to release their juices—about 4 to 6 minutes. Mix cornstarch with some cherry juice until dissolved, then stir into the filling. Bring to a boil and cook until thickened, about 10 minutes. Stir in almond extract.
• Pour/spread the filling over the warm crust. Stir 2 Tablespoons oats into the remaining crumble mixture and sprinkle it over the filling, pressing it down lightly.
• Bake for about 40–50 minutes or until the top is lightly browned. Mine take about 45 minutes.
• Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, you can place the whole pan in the refrigerator to help speed things up.
• Make the optional icing: Whisk the icing ingredients together and drizzle over cooled bars.