3/4 CUP BUTTER
1 CUP BROWN SUGAR
1-1/2 CUPS OATS-REGULAR
1-1/2 CUPS FLOUR
1 TEASPOON SALT
1/2 TEASPOON BAKING POWDER
10 OZ. JAR OF RASPBERRY PERSERVES
BAKE AT 400 DEGREES, 9 X 13 GREASED PAN
PRESS HALF OF MIXTURE INTO BOTTOM OF PAN, SPREAD PRESERVES OVER CRUST AND THEN CRUMBLE THE REMAINING HALF OVER THE PRESERVES AND BAKE FOR 20-25 MINUTES UNTIL LIGHT BROWN. COOL COMPLETELY BEFORE CUTTING.
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