3/4 c margarine softened
1 c packed lightly brown sugar
1 3/4 c flour
1/2 t baking soda
1/2 t salt
1 1/2 c rolled oats
1 jar (18 oz) raspberry jam
In a large bowl cream margarine
and brown sugar until smooth. Stir
together flour, baking soda, and salt.
Gradually add dry ingredients to creamed mixture; until crumbly. Stir in oats.
Press half of crumb mixture into a greased 13x9" baking pan. Spread jam. Sprinkle remaining crumb mixture
over top; press lightly into jam. Bake
at 400 for 20 minutes. Cool 5 minutes
before serving.
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