Raspberry & Pecan Crumble Bars

2 1/4 cups flour
1 cup sugar1 cup pecans, chopped and toasted
1 cup unsalted butter, softened
1 egg
1/2 teaspoon almond extract
1 cup raspberry preserves

Preheat oven to 350 degrees.

Butter, then line with parchment, an 11x8 or 9x9 baking pan; set aside.
In a large bowl, combine all ingredients except raspberry preserves.

Beat on low for 2-3 minutes, or until well mixed.

Reserve 1 1/2 cup of the mixture and set aside.

Press remaining mixture into bottom of prepared pan.

Spread preserve to within 1/2" of edge.

Crumble reserved mixture over preserves.

Bake for 45 minutes at 350 degrees.

Cool before cutting into bars.

Shared by Carol Zerilo