Directions

1. Preheat oven to 375°. Spray a 9×9-inch glass baking dish with cooking spray, set aside. Place cherries in a large mixing bowl and sprinkle with lemon juice. Toss gently to combine.

2. In a separate bowl, stir ½ c flour, cornstarch, 1 c sugar, salt, 1 t of both extracts, and combine. Pour dry ingredient mixture over the cherries. Stir with a wooden spoon to combine; set aside.

3. In a large bowl whisk together 3 c flour, 1 c sugar, baking powder, and sea salt. Cut in the butter with a pastry blender until butter is mixed in and coarse crumbs have formed.

4. In a bowl, stir ½ t vanilla extract, 1 t almond extract, and beaten egg together. Add into flour and butter mixture and combine. Mixture will be crumbly.

5. Pat half of crust mixture into prepared baking dish. Spread the cherry mixture evenly over the bottom crust mixture.
6. Crumble the remaining crust mixture (streusel topping) over the cherry mixture.
7. Sprinkle remaining sugar over top of streusel topping. Bake for 40-55 minutes or until the top is golden brown and cherry juice bubbles up around the edges. Cool completely before cutting into bars.