1/2 c. room temp. butter
1/2 c. light brown sugar
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. fruit only seedless raspberry jam

Heat oven to 350 degrees. Butter an 8 inch square pan. Line it with aluminum foil and then butter the foil.

Mix all ingredients together except the jam. Press 2 cups of mixture into the bottom of the pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press into the jam. Bake 35 to 40 minutes and allow to cool on a rack before cutting.