Preparation

1. Preheat oven to 350 degrees. Line a 8 X 8 baking pan with parchment paper allowing the paper to overhang the pan for easy removal of the crumble after cooking. Spray the lining with cooking spray.
2. In a medium bowl, stir together the oat flour, almond flour and rolled oats. Add 3 tablespoon of the brown sugar and the 1/2 teaspoon of salt. Stir to combine. Add the melted butter and vanilla and stir to distribute ingredients and form a crumbly mixture, and when squeezed together, sticks together. Reserve 1 cup of mixture for topping and set aside.
3. Pour the remaining crust mixture into the prepared baking pan, distributing evenly onto the bottom of the pan and using your hands, press the mixture to form a base crust. Bake the crust for 10 minutes in the preheated oven.
4. In a medium bowl, combine the halved cherries, the remaining tablespoon of brown sugar, the cornstarch, lemon zest, lemon juice and almond extract. Thoroughly coat cherries with cornstarch mixture. Spoon the mixture over the baked crust and spread to form an even layer. Top with the reserved crumble. Bake for 40 to 45 minutes or until the filling bubbles along the edges and the topping is golden brown. Allow to cool, then refrigerate until very well chilled.
5. Using the parchment handles, carefully lift the bars from the pan and set onto a cutting board. Cut in half, then half again to form 4 long bars. Rotate pan and repeat- cut in half, then each half into halves to form 16 bars. Leftovers can be stored in refrigerator for up to 5 days. May serve with sprinkling of powdered sugar. Bars also freeze well.