2 1/4 c. flour
1 c. sugar
1 c. chopped pecans
1 c. soft butter
1 egg
1 (10 oz.) jar raspberry preserves

Combine all ingredients except jam until crumbly. Reserve 1/2 cup mixture. Press rest on bottom of greased 8-inch square pan. Spread on preserves. Crumb remaining crumb mixture on top. Bake at 350 degrees for 42-50 minutes.