Raspberry oat crumble bars

Heat the oven to 350.

In a big bowl combine the flour, baking soda, salt, rolled oats and light brown sugar, crushing any lumps of brown sugar, and stir.

Add the softened butter and mash it into the dry ingredients with a large fork, then by hand, until crumbly and it holds its shape when squeezed.

Line an eight by eight inch baking dish with foil, about two inches of overhang, and give it a quick spray.

Press two thirds of the mixture into an even, flat layer for the base.

Spread the jam over the base in an even layer, leaving a half inch border.

Squeeze the remaining crumble into large clumps, break them into blueberry-sized crumbles, sprinkle evenly over the top and press gently into the jam.

Bake at 350 for 35 minutes, until golden on top and bubbling.

Cool completely, lift out with the foil and cut into bars or squares with a serrated knife.