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1 ¼ cups flour
2 cups quick rolled oats
1 cup brown sugar
1 tsp baking powder
½ teaspoon salt
¾ cup butter, cut into cubes
2 cups pitted sour cherries, fresh or frozen
1/3 cups sugar
3–4 tablespoons cornstarch
Juice from one lemon
1 tsp. Almond extract
Prepare Cherry Filling by mixing together sugar and cornstarch. Add sour cherries to a small saucepan, stir in lemon juice and cornstarch/sugar mixture. Bring mixture to a boil over medium heat, until thickened. Once thickened remove from heat and stir in almond extract, let cool to room temperature.
Preheat the oven to 350° and spray 9×9 inch square pan then line with parchment paper.
Add all of the dry bar ingredients into a large mixing bowl and mix together using your hands, or pulse in a food processor to blend.
Add butter, using a pastry blender or your hands work the mixture into crumbs/pea sized pieces. Or pulse a few times in food processor until butter is the size of peas. It will become a soft and crumbly mixture.
Add 2/3 of the crumb mixture to the prepared pan and firmly pat down. Then top with cooled cherry filling. Add evenly the remaining crumb mixture on top of the cherries. Place in oven and bake for 30-35 minutes or until a light golden brown.
Let bars completely cool. Cut bars into 9-12 serving and serve.