2 1/4 c. flour
1 1/2 c. light brown sugar
1 1/8 c. butter
16 oz. apricot jam/preserves
1 1/2 tsp. baking powder
2 1/4 c. quick cooking rolled oats

Soften butter. Mix flour, baking powder, brown sugar and oats. Cut in butter until crumbly. Pat 2/3 of mixture into 10 x 13 inch pan. Spread with preserves (should be room temperature). Cover with remaining crumb mixture. Bake at 350 degrees for 35 to 40 minutes. Cool, cut in bars and store in refrigerator.