cups old-fashioned or quick-cooking oats, uncooked
2
teaspoons baking soda
1
(21-ounce) can cherry pie filling
2
tablespoons granulated sugar
1
tablespoon cornstarch
1/2
teaspoon almond extract
Beat butter and brown sugar in medium bowl with electric mixer at medium speed until light and fluffy. Combine flour, oats and baking soda. Add flour mixture to sugar mixture; mix on low speed until crumbly.
Spread two-thirds of oat mixture into bottom of ungreased 13×9×2-inch baking pan. Press down to form crust.
Process cherry filling in food processor or blender until smooth. Pour into medium saucepan. Combine granulated sugar and cornstarch; stir into cherry filling. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Stir in almond extract. Pour cherry mixture over oat layer; spread evenly. Top with remaining oat mixture.
Bake in preheated 325°F oven 45 minutes or until golden brown. Cool before cutting.
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