2 c. quick-cooking oats
1 3/4 c. all-purpose flour
1 c. (2 sticks) butter, at room temp.
3/4 c. firmly packed brown sugar
1 1/2 tsp. cinnamon
1/2 tsp. baking soda
1 c. raspberry preserves (or your favorite fruit flavor)

Preheat oven to 400 degrees. Butter a 9x13 inch baking pan.

Mix first 6 ingredients in large bowl until crumbly. Set two cups of oat mixture aside. Press remainder into bottom of prepared pan.

Spread preserves over. Crumble reserved oat mixture over preserves. Bake until golden brown, about 20 minutes. Cut into squares and serve. Makes 25-30.