3 c. flour
1 c. sugar
1 tsp. baking powder
1 c. oil
2 eggs, beaten
18 oz. raspberry jam

Mix first 5 ingredients (with fork) until crumbly. Set aside 1/2 cup of the mixture. Press remaining mixture into a cookie sheet. Spread raspberry jam over top. Sprinkle the 1/2 cup of mixture over the jam. Bake at 350 degrees for 25 minutes.