1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 1/2 c. quick-cook oats
1 c. brown sugar
3/4 c. butter
3/4 c. apricot preserves

Sift together dry ingredients; stir in oats and sugar. Cut in butter until crumbly. Pat 2/3 of crumbs in 11 x 7 inch pan. Spread with preserves; top with remaining crumbs. Bake in 375 degree oven about 35 minutes. Cool.