1/2 c. room temperature butter
1/2 c. light brown sugar
1 c. flour
1/4 tsp. baking soda
1/8 tsp. salt
1 c. rolled oats
3/4 c. fruit - only seedless raspberry jam

Heat oven at 350 degrees. Butter an 8 inch square pan, line it with aluminum foil and then butter the foil. Mix all the ingredients together except for jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting.