Brandied Apricot Crumb Bars

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown. This will take about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. While that freezes, combine apricots, brandy and turbinado sugar in a small bowl, tossing occasionally. Macerate fruit until brown butter has solidified, then pour off excess liquid.

Preheat oven to 375°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together the granulated sugar, flour, baking powder and salt in a medium bowl. Cut in solidified brown butter, egg and almond extract with a pastry cutter until dough is crumbly. Press 3/4 of the dough evenly into the bottom of the prepared baking dish. Arrange apricot slices in a single layer over crust. Toss remaining dough with 1 tablespoon water until large crumbs form; sprinkle over fruit layer.

Bake for about 25 minutes, or until the top and edges are golden. Remove from oven. Cool bars completely in pan on a wire rack, then cut into squares with a sharp knife.

Store bars in an airtight container in the refrigerator up to 3 days.