Sossie Beile's Little Cherry Crumb Bars

For the filling

• 3/4 cups Morello (sour) cherry preserves (from red, not black cherries--I used Trader Joe's "Fresh" brand);
• 1/2 - 1 teaspoon 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 T granulated sugar
• 3/4 cups (1 1/2 sticks) unsalted (sweet) butter, cut into cubes and chilled
• 1 large egg, beaten

1. Grease the bottom and sides of a 7 1/2 x 11" pan (I use Pyrex). Pre-heat oven to 350º.
2. In a small bowl, combine the preserves with the almond extract and set aside.
3. Sift the dry ingredients into a medium bowl.
4. Using a pastry cutter, cut the butter into the flour mixture to form pea-sized and smaller lumps. Drizzle in the egg, tossing with a fork to combine.
5. Empty a little more than half the flour mixture into the pan. Shake the pan to distribute evenly, then pat down the dough lightly with your hands, just enough to compact it a little so it will cut neatly after baking.
6. Spoon the preserve mixture over the dough along its length. Save a few spoonfuls to drizzle into the corners.
7. 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 into whatever corners need it. Do not strive for perfection here, we're talking homey.
8. When the preserves are spread, tip the bowl with the remainder of the crumbs over them, shake the pan to distribute, and once again, press lightly into place.
9. Bake about 35-40 minutes until golden. Remove and cool on a rack. Carefully cut into squares. Serve with tea or coffee .