3/4 c. butter
1 c. brown sugar
1 1/2 c. unsifted all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 1/2 c. quick cooking oatmeal
1 c. finely chopped pecans
1 (12 oz.) jar raspberry jam

In a 12"x8"x2" dish, place butter, microwave at high 1 to 1 1/2 minutes, until melted. Stir in brown sugar, flour, baking powder, salt, oatmeal and pecans; blend well. Remove half of crumb mixture to bowl or wax paper. Pat remaining crumbs evenly over bottom of dish. Cover patted out crumbs with raspberry jam and sprinkle with remaining crumbs over top. Microwave at high 7 to 9 minutes, rotate dish 1/2 turn after 4 minutes.