• Place one oven rack in the upper third position and another in the center. Preheat the oven to 375ºF.  Line a 9 x 13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

For the Bottom Layer

• Place the flour, sugar, and salt in the bowl of a food processor. Add the butter and pulse on/off until the mixture resembles coarse crumbs. Add the milk and almond extract and pulse on/off just until the mixture comes together. Transfer the dough to the pan, pressing it firmly into a smooth, even layer. Refrigerate for 15-20 minutes.  Place the pan on the center rack and bake until barely firm in the center, about 12-15 minutes. Meanwhile, prepare the crumb layer.

For the Crumb Layer

• Wipe the bowl of the food processor out clean. Add the flour, sugar, lemon zest, and salt; pulse to combine. Sprinkle the butter pieces over the flour mixture and process until the mixture is well blended. Add the egg and milk and pulse on/off until the mixture is moistened and forms small clumps.
• When the bottom layer is cooked, remove it from the oven and spread the preserves or jam evenly over the hot crust. Sprinkle the crumb mixture over the preserves, breaking up any large clumps with your fingers. Bake in the upper third of the oven until the top is barely browned and the raspberry mixture is bubbly, about 25-30 minutes. Remove the pan to a rack to cool completely. Cut into bars. Enjoy!