1/2 c. softened butter
1 c. brown sugar, packed
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. quick rolled oats
1 tsp. lemon juice
2/3 c. raspberry jam

Cream butter and sugar until creamy. Stir salt, flour and baking soda together. Stir into creamed mixture. Add oats and 1/4 cup water. Mix until crumbly.

Grease 9x13 pan and put half of mixture firmly in bottom. Stir lemon juice into jam. Spread over base. Sprinkle remaining crumb mixture. Bake at 350 degrees for 25 minutes.