3/4 c. butter
1 c. brown sugar
1 1/2 c. unsifted flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. quick oats
1 c. finely chopped pecans
1 (12 oz.) jar raspberry jam

In 8x12 inch dish, place butter. Microwave at high 1 1/2 to 2 minutes until melted. Stir in brown sugar, flour, baking powder, salt, oatmeal and pecans. Blend well. Remove half of mixture to bowl. Pat remaining crumbs evenly over bottom of dish. Microwave at high 4 minutes, rotating dish once.

Cover crumbs with jam and sprinkle with remaining crumbs. Microwave at half power 7-9 minutes. Rotate dish twice. Cool before cutting.