1. Preheat the oven to 180°C. Lightly grease a 20cm square cake pan. Line the base and sides with baking paper ensuring the paper is higher than the edges of the pan.
2. Cream the butter and icing sugar — preferably with an electric beater — until light. Add the flour and almonds, mixing until a crumble forms.
3. Reserve 1 cup of the crumble then press the remainder evenly and firmly into the pan. Spread it with the cherry mixture. Combine the reserved crumble with the muesli and spread over the top.
4. Bake for 30 minutes, until golden. Cool in the pan. Cut into squares. Great served with plain yoghurt or whipped cream. 

If you liked this recipe, try Jan's quinoa and strawberry salad