3/4 c. butter
1 c. packed brown sugar
1 1/2 c. flour
1 tsp. salt
1/2 tsp. baking soda
1 1/2 c. quick oats, uncooked
1 c. raspberry jelly

Cream butter and sugar until light and fluffy. Add dry ingredients and mix well. Press half of crumb mixture into greased and floured 9 x 13 inch pan. Spread with jelly or preserves (any kind). Sprinkle remaining crumbs over top, lightly pressing into dough. Bake at 375 degrees for 25-30 minutes. When cool, cut into squares.