1 3/4 c. oats
1 1/2 c. flour
3/4 c. sugar
1 tsp. baking powder
3/4 c. melted butter
1/4 tsp. almond extract

FILLING:

2 c. sliced plums
2 tbsp. sugar
1 tbsp. flour
1/3 c. raspberry preserves

Combine first four ingredients, mix well. Add butter and almond extract. Reserve 1 1/2 cups; set aside. Press remaining oat mix onto bottom of 9x9 pan. Bake 15 minutes, 375 degrees.

Mix filling. Spread on crust 1/2 inch of edge. Sprinkle with reserved oat mix. Bake 25-38 minutes until golden.