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.
• In a medium bowl, whisk together the flour, 1 cup oats, brown sugar, baking powder, lemon zest, and salt. Add melted butter and vanilla, and stir until the mixture resembles moist crumbly sand. Press ⅔ of the mixture into the prepared baking pan.
• Bake the crust for 10 minutes, then remove from oven to slightly cool.
• In a medium saucepan over medium heat, combine cherries, sugar, and lemon juice. Cook for about 4 to 6 minutes until cherries release their juices.
• Mix cornstarch with a couple of spoonfuls of cherry juice. Stir this mixture into the filling, bring to a boil, and cook until thickened for about 10 minutes. Remove from heat and stir in almond extract.
• Pour/spread the filling over the warm crust, sprinkle remaining crumble mixture with added oats on top, and lightly press down.
• Bake for 40–50 minutes or until lightly browned and a toothpick comes out mostly clean. Allow to cool completely.
• Whisk together icing ingredients and drizzle over cooled bars before slicing and serving.