1-1/4 cups all-purpose flour
1 cup Quaker oats (quick or old fashioned, uncooked)
1 cup powdered sugar
1/4 cup finely chopped almonds
1 tablespoon grated lemon peel
11 tablespoons butter or margarine chilled
2 tablespoons water
One 10-ounce jar seedless raspberry fruit spread
Heat oven to 350°F.
In large bowl, combine flour, oats, powdered sugar, almonds and lemon peel. Cut in butter with pastry blender or two knives until mixture is crumbly. Stir in water until dough is moistened. Reserve 1 cup; set aside. Press remaining dough onto bottom and 1 inch up sides of ungreased 9-inch springform pan or 9-inch square baking pan.
Bake 20 minutes. Spread crust with fruit spread. Roll reserved dough into 1/4-inch thick ropes; arrange ropes in crisscross pattern over top.
Bake 30 to 35 minutes or until light golden brown. Cool completely in pan on wire rack. Sprinkle with additional powdered sugar before serving.