Preheat oven to 350F.  Line an 8x8 pan with a parchment or foil overhang. Combine flour, white and brown sugars, oats, and salt, in the bowl of a stand mixer.  Cut butter into chunks and add to bowl with beaten egg and almond extract.  Mix until mixture comes together into a cohesive dough that looks like coarse crumbs. 

Remove 2 cups of dough and set aside.  Press remaining dough into bottom of prepared pan.  Spread preserves on top, avoiding the very edge of dough.  Take remaining dough and crumble on top in an even layer.  If desired, sprinkle with Turbinado sugar. Bake 40-50 minutes until slightly golden brown on top.  Cool completely then cut into squares.