Ingredients
1 1/2 c. all purpose flour
1 t. baking powder
1/4 t. salt
1 1/2 c. quick cook oatmeal
1 c. firmly packed brown sugar
3/4 c. butter or margarine
3/4 c. raspberry preserves
Preparation
Combine flour, powder and salt. Stir in Oatmeal and sugar. Cut in butter until crumbly. Pat 2/3 of mixture into ungreased 11 x 7 pan. Spread preserves over bottom; cover with remaining crumb mixture and press down lightly. Bake for 30-35 minutes or until lightly browned in a preheated 350* oven. Cool completely before cutting or they might run.
