Patti Labelle'S Two-Fruit Almond Crumble Bars

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   ["Position a rack in the center of the oven and preheat the oven to 350u00b0F. Lightly butter the bottom and sides of an 8-inch square baking pan (preferably nonstick for this recipe). Fold a 14-inch-long strip of aluminum foil (preferably nonstick) lengthwise to fit into the bottom and up two sides of the pan, letting the excess foil hang over the sides as ""handles."" Dust the exposed sides of the pan with flour and tap out the excess.", "Whisk the flour, almond meal, brown sugar, and salt together in a large bowl (preferably the bowl of a standing heavy-duty mixer). Add the butter and mix to coat with the flour. Blend, with the mixer set on low speed (use the paddle attachment of the standing mixer), until the mixture is combined and begins to clump, adding the vanilla and almond extracts just at the end of mixing. Set aside 1 cup of the dough.", "Press the remaining dough evenly into the prepared pan. Spread the raspberry preserves on one half of the dough. Repeat with the apricot preserves on the opposite side. Crumble the reserved dough over the top of the preserves, letting some of the preserves peek through.", "Bake until the preserves are bubbling in the center of the pan and the top is lightly browned, about 45 minutes. Let cool for a few minutes until the filling stops bubbling.", "Run a small sharp knife around the inside of the pan to release the pastry from the sides of the pan. Let cool completely on a wire rack. Cut into 16 bars. Lift up on the foil handles to remove the bars. (The bars can be stored at room temperature in an airtight container for up to 3 days.)"]

* Per serving · 4 servings · Values may vary.

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