Making the crumb bars

• Preheat the oven to 375° F. Use a 13" x 9" baking pan
• In a large bowl mix the cornstarch and ½ cup of sugar together. Add the raspberries and diced peaches. Mix until combined and set aside. You do not need to peel the peaches.
• If using frozen fruit, do not thaw.
• In a large bowl add the flour, ½ cup of sugar, baking powder, salt, and cinnamon, mix to combine
• Cut the cold butter into small cubes and add to the flour mixture using a pastry blender or two knives until the mixture is in coarse crumbs.
• Beat the eggs and almond extract together and then mix into the crumb mixture until combined.
• Press ⅔ of the crumb mixture into the bottom of the baking dish.
• Spoon the fruit mixture over the crust and spread out the fruit. Do not add any juice in the bottom of the bowl.
• Sprinkle the remaining crumb mixture over the fruit.
• Bake the crumb bars for about 40 minutes until bubbly and golden brown. Remove from the oven and let the bars cool then slice into bars. Store in an airtight container in the refrigerator, up to 4 days. Note: if baking with frozen fruit you may need to add an addition 5-10 minutes to bake off the excess juices.