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

Combine flour, baking powder and salt in mixing bowl; stir in sugars. Cut in butter until mixture is crumbly; stir in oats. Press about 2/3's of mixture onto bottom of lightly greased 9 x 9 inch baking pan. Spread with preserves. Add almonds to remaining crumb mixture and sprinkle over preserves. Patting down lightly. Bake at 375 degrees for 30-35 minutes or until golden. Cool on wire rack. Then sprinkle with powdered sugar. Cut into squares.