Preheat oven to 350°F. Spray a 9x9-inch square baking pan with non-stick spray and line with parchment paper.

Add the butter and granulated sugar to the bowl of a stand mixer and beat until light and fluffy, scraping down the bowl as necessary. Mix in the vanilla and almond extract until incorporated.

In a small bowl, stir together the gluten-free flour, xanthan gum, baking powder, and salt. Add to the creamed butter and mix until fully incorporated.

Press 2⁄3 of the dough into the bottom of the prepared pan. Carefully spread the dough into an even layer to cover the bottom. A small offset spatula works great for this.

Top the dough with the pie filling. Drop the remaining dough over the pie filling by the spoonful – make sure you leave space between each spoonful of dough. It shouldn’t be fully covered.

Bake the bars for 30-40 minutes or until the pie filling is bubbling around the edges and the dough starts to turn slightly golden brown. Cool completely.

Once the bars have cooled, make the glaze by mixing all the glaze ingredients together.

Drizzle the glaze over the bars and let it set. Cut into 16 pieces and serve.

Store in the fridge up to 3 days or freeze up to 6 months.