Preheat oven to 350 degrees. Line a 13x9x2-inch baking pan with foil, extending the foil over the edges of the pan; set aside.
For crust, in a large bowl, stir together the flour, almonds, and brown sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Remove 1-1/2 cups of the mixture; set aside. Press the remaining mixture evenly onto the bottom of prepared baking pan. Bake in the preheated oven for 15 minutes.
Meanwhile, for filling, in another large bowl, combine the granulated sugar, cornstarch, and lemon peel. Add cherries and almond extract; toss gently to combine. Spoon cherry filling over hot baked crust, spreading evenly (mixture will be wet). Sprinkle with reserved crumb mixture.
Bake about 40 minutes more or until filling is bubbly and topping is lightly browned. Cool in pan on a wire rack. Using the edges of the foil, lift the baked mixture out of the pan. Invert onto a baking sheet; remove foil. Invert again onto a cutting board. Cut into bars.
Bourbon Slush
Steep the tea in the boiling water for 3 minutes. Remove tea bags and add sugar. Stir until dissolved. Pour sweetened tea over the orange juice and lemonade in a large freezer container (with lid). This will help thaw the juices. Stir in the bourbon and water. Mix thoroughly, cover and freeze. Serve in an old fashioned size glass with a spoon and straw. You can use some lemon-lime soda to pour over, but why dilute! Very refreshing on a hot summer day.
Notes
Cherry Crumble Bars adapted from Midwest Living. Bars serve approximately 12 and Slush serves about 16.