1-1/4 cups all-purpose flour
1-1/4 cups quick-cooking oats
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, melted
2 teaspoons vanilla extract
1 cup Blake Hill Wild Rose infused Strawberry Jam
1/2 cup sweetened shredded coconut
In a bowl, combine first five ingredients.
Add butter and vanilla; stir until crumbly. Set aside 1 cup.
Press remaining crumb mixture evenly into an un-greased 13-in. x 9-in. baking pan.
Spread preserves over crust.
Combine coconut and reserved crumb mixture; sprinkle over preserves.
Bake at 350° for 25-30 minutes or until coconut is lightly browned. Cool.