Raspberry Crumble

3/4 cup butter or margarine
1 cup packed brown sugar
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup raspberry jam

Place butter in a 2-qt. microwave-safe bowl. Heat, uncovered, at 50% power for 30-45 seconds or until softened. Add brown sugar; stir until creamy. Add flour, oats, vanilla, salt and baking soda; mix well.

Pat half of the mixture into a greased 8-in. square microwave-safe dish. Microwave, uncovered, at 70% power for 5-6 minutes or until mixture sets, rotating a half turn after 3 minutes. (Crust will be uneven.)

Spread with jam. Sprinkle with remaining dough; press down lightly. Cook, uncovered, at 70% power for 4-5 minutes or until set, rotating a half turn after 2 minutes. Serve warm with vanilla ice cream.

Yield: 9-12 servings.