Yield: 2-3 dozen
3 C all-purpose flour
1 1/4 C cherry preserves
1 C pecans, chopped, optional (or nut of your choice)
1 c (2 sticks) unsalted butter, cubed
3/4 c brown sugar
1/4 c sugar
1 large egg
1 tsp vanilla extract
1/4 tsp salt
Preheat oven to 350 F degrees. Line a 9×13 baking dish with parchment paper, leaving a 2 inch overhang on both sides.
Combine flour and salt (and nuts, if using) in a small bowl.
In a large bowl or mixer, cream together butter and sugars until smooth and fluffy, 3-4 minutes.
Beat in egg and vanilla until smooth. Gradually add flour mixture until incorporated and crumbly.
Set aside 1 1/4 c dough. Press remaining dough firmly into the bottom and sides of baking dish.
Bake for 12-15 minutes, or until light golden.
Remove from oven and spread cherry preserves over the crust. Top preserves with reserved crumbly dough.
Return baking dish to oven and bake for another 30 minutes, or until top crumble is golden brown.