1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
1/2 c. packed light brown sugar
3/4 c. butter
1 1/2 c. quick cooking oatmeal
3/4 c. (10 oz. jar) red raspberry preserves
1/4 c. chopped almonds
Confectioners' sugar

Combine first 3 ingredients in bowl; stir in sugars. Cut in butter until crumbly; stir in oats. Press about 2/3 of crumb mixture into a lightly greased 9x9 pan. Spread with preserves. Add almonds to remaining crumbs and sprinkle over preserves. Pat down lightly. Bake at 375 degrees for 30 minutes or until golden. Cool and sprinkle with confectioners' sugar.