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Ingredients

2 cups fresh or frozen raspberries
2 tablespoons sugar
2 tablespoons water
1 tablespoon lemon juice
1/2 teaspoon cinnamon

1 cup all purpose flour
1 cup quick cooking rolled oats
2/3 cup packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon baking soda
1/2 cup unsalted butter, melted

Directions

For filling: in a medium saucepan combine berries, sugar, water, lemon juice and cinnamon. Bring to a boil. Reduce heat and simmer,uncovered for about 8 minutes or until slightly thickened. Stir frequently and remove from heat. In a mixing bowl stir together flour, oats, brown sugar, cinnamon and baking soda. Stir in melted butter till thoroughly combined. Set aside 1 cup of the oat mixture for topping. Press remaining oat mixture into an ungreased 9-inch square pan. Bake at 350 for 20-25 minutes.

Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling. Bake in the 350 oven for 20-25 minutes more, or until topping is set. Cool in pan on a wire rack. Cut into bars, makes 18.