1 1/2 c. flour
3/4 c. sugar
1 tsp. baking powder
3/4 c. butter, melted
1/4 tsp. almond extract

FILLING:

2 c. thinly sliced plums (3-4 med.)
2 tbsp. sugar
1 tbsp. flour
1/3 c. raspberry preserves

375 degree oven. Combine first 4 ingredients; mix well. Add combined butter and extract; mix until moistened. Reserve 1 1/2 cups and set aside. Press remaining oat mixture onto bottom of 9 x 9 inch baking dish. Bake 15 minutes.

Combine plums, sugar and flour. Stir in preserves. Spread onto crust to 1/2 of edge. Sprinkle with reserved oat mixture. Bake 25-28 minutes until golden brown.