Cherry Crumble Bars

3 1/2 c. flour
1 1/4 c. sugar
1 1/4 tsp baking powder
3/4 tsp salt
1 1/4 c. butter, cold & cubed
2 large egg yolks
2 tsp vanilla
1/2 tsp almond extract
2 cans (4 c.) good quality cherry pie filling (I use "Lucky Leaf")

In a large bow, whisk/sift flour, sugar, baking powder, and salt. Add chilled butter and cut into dry mixture with a pastry cutter until mixture resembles fine crumbs.
In a small bowl, beat egg yolks, vanilla, and almond extract with a fork until combined. Drizzle egg mixture into flour/butter mixture and stir until egg is incorporated (I used my fingers - mixture will appear dry, but hold together when compressed).
Set aside 2 c. of dough for the topping.
In a parchment-paper lined 9x13 pan, press remaining dough evenly along the bottom. Pour cherry pie filling over dough, then sprinkle the reserved 2 c. of dough evenly over top.
Bake at 375 degrees F for 55 minutes. About 35 minutes into baking time, to keep the bars from browning too much on top, place a rectangle of aluminum foil lightly over the top of bars, and bake for 20 more minutes.
Cool at least 1 hour, then cut and serve.

**Can make this recipe into Apple Bars by leaving out the almond extract and replacing the cherry pie filling with a mixture or 4-5 sliced apples, 1/2 c. brown sugar, 1 tsp cinnamon, 1/2 tsp ground cloves, and 1/4 ground nutmeg.