1 jar (10 oz.) raspberry preservers
1 egg
1 c. butter, soft
1 c. sugar
2 1/4 c. flour
1 c. nuts, chopped

Cream egg and butter. Add sugar, flour and nuts until crumbly. Save 1/2 of this mixture. Press remaining in 8 x 8 inch greased pan. Spread jam to within 1/2 inch of edge. Cover with remaining crumble mixture. Bake at 350 degrees for 42-50 minutes until lightly browned. Cool.