Preheat oven to 350°F.

In a large bowl, combine flour, oats, sugar and butter until crumbly (I used a stand mixer.)

Set aside 1 1/2 cups for topping.

Press remaining crumb mixture into an ungreased 13 x 9-inch baking dish.

Bake at 350°F for 15 - 18 minutes or until edges just begin to brown. Remove from oven.

In a small bowl, combine pie filling and almond extract.

Carefully spread mixture over crust. Sprinkle with reserved crumb mixture, breaking up any large chunks.

Place back in oven and bake 20 - 25 minutes longer or until edges and topping are lightly browned. Remove from oven.

In a microwave, melt chocolate chips and shortening. Stir until smooth.

Drizzle chocolate over warm bars. (I used a fork to get small lines of chocolate that I like. You can also use a spoon for larger lines or a pastry bag for even larger, more even lines.)

Place baking dish on a wire rack and allow to cool completely before cutting into bars.