Recipe Instructions:
For the filling:
3/4 cup Morello (sour) cherry preserves (from red -- not black -- cherries), and more as needed
1/2 to 1 teaspoons almond extract
For the crumble:
butter for greasing the pan
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 dash salt
1/2 cup plus 2 tablespoons granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into cubes and chilled
1 large egg, beaten
Grease the bottom and sides of a 7 1/2 x 11-inch pan (I use Pyrex). Preheat oven to 350º F.
In a small bowl, combine the preserves with the almond extract and set aside. [Editors' note: We used a full, 13-ounce jar of cherry preserves and 1/2 teaspoon of almond extract.]
Sift the dry ingredients into a medium bowl.
Using a pastry cutter, cut the butter into the flour mixture to form lumps that are pea-sized and smaller. Drizzle in the egg, tossing with a fork to combine. The mixture should appear crumbly and pebble-like, not a cohesive dough.
Empty a little more than half of the flour mixture into the pan. Shake the pan to distribute evenly, then pat the dough down lightly with your hands, just enough to compact it a little so it will cut neatly after baking.
Spoon the preserve mixture over the dough along its length. Save a few spoonfuls to drizzle into the corners.
Carefully spread the preserves over the dough using a flexible spatula. This is a little tricky because the dough wants to rise up and bond with the preserves. A "roll with the waves" motion works best: press lightly, lift, travel, repeat. Spoon a little more jam into whatever corners need it. Do not strive for perfection here -- we're talking homey.
When the preserves are spread, tip the bowl with the remainder of the crumbs over top, shake the pan to distribute, and once again, press lightly into place.
Bake about 30 to 35 minutes, or until golden. Do not overbake or the bars will be dry. Remove the pan from the oven and let it cool on a rack. Carefully cut into squares. Serve with a steaming cup of tea or coffee .
