Cherry Pie Bars (From Scratch)

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SandyO

subheading: Crust Topping:

1 and ½ cups ( 188g) all-purpose flour ( spooned & leveled)

1 cup ( 85g) 2 Tablespoons old-fashioned whole rolled oats, divided

½ cup ( 100g) packed light or dark brown sugar

1 teaspoon baking powder

1 teaspoon lemon zest

⅛ teaspoon salt

10 Tablespoons ( 142g) unsalted butter, melted

1 teaspoon pure vanilla extract

subheading: Cherry Filling:

1 and ½ Tablespoons ( 11g) cornstarch

3 and ½ cups ( 525g) frozen sour cherries (do not thaw)

½ cup ( 100g) granulated sugar

1 teaspoon fresh lemon juice

¼ teaspoon almond extract

subheading: Almond Icing (Optional):

1 cup ( 120g) confectioners’ sugar

2 Tablespoons (30ml) milk

¼ teaspoon almond extract

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