Line a 13x9x2" 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 crumbs evenly into the bottom of prepared baking pan.

Bake in preheated oven for 15 minutes.

For the filling, in another large bowl, combine the sugar, cornstarch, and lemon peel.

Add berries and vanilla extract; tossing gently to combine.

Spoon berry 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.

Cool completely.

Cut into bars.

Makes 24 bars.