| Crisco® Original No-Stick Cooking Spray |
| 1 1/2 | Cups Pillsbury BEST® All Purpose Flour |
| 1/4 | Cup firmly packed brown sugar |
| 1/8 | Tsp. salt |
| 6 | Tbsps. Crisco® Puritan Canola Oil with Omega-3 DHA |
| 2 | Tsps. water |
| 1/2 | Tsp. almond extract |
| 3/4 | Cup Smucker's® Cherry Sugar Free Preserves or Smucker's® Cherry Preserves |
| Topping: |
| 1/2 | Cup chopped almonds |
| 1/4 | Cup brown sugar |
| 2 | Tbsps. Crisco® Puritan Canola Oi
Directions
 | HEAT oven to 350°F. Line bottom and sides of 8 x 8-inch pan with foil, extending foil over edges of pan. Coat lightly with no-stick cooking spray. |
 | STIR together flour, brown sugar and salt until mixed. Add oil, water and almond extract. Combine with fork until mixture resembles coarse crumbs. Pat evenly in bottom of prepared pan. |
 | BAKE 15 minutes. |
 | SPREAD preserves evenly over warm crust. Mix almonds, brown sugar and oil until mixture resembles coarse crumbs. Sprinkle over top of preserves. |
 | BAKE 20 minutes. Cool completely. Lift out of pan using foil. Cut into 16 bars. Store in refrigerator. |
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