Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.

In a large bowl, cream together softened butter and granulated sugar until light and fluffy.

Mix in salt and all-purpose flour until a crumbly dough forms.

Reserve 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan.

Bake the crust for 15 minutes or until edges are lightly browned.

Stir the almond extract into the cherry pie filling, then spread evenly over the pre-baked crust.

Combine the reserved 1 cup of crumb mixture with the rolled oats and sprinkle over the cherry layer.

Bake for an additional 25 to 30 minutes until the topping is golden brown.

Cool completely in the pan on a wire rack before slicing into bars.