1/2 c. butter
1 c. brown sugar
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 c. quick cooking oatmeal
1 tsp. lemon juice
2/3 c. raspberry jam/thickened raspberries

Cream butter and sugar until fluffy. Stir together flour, salt and baking soda. Stir into creamed mixture. Add oats and 1/4 cup water. Mix until crumbly. Firmly pat 1/2 mixture into greased 13 x 9 inch pan. Add lemon juice to raspberry-crumb mixture. Bake at 350 degrees for 25 minutes. Cut and serve with Cool Whip.