Preheat oven to 350 degrees.

Whisk together flour, brown sugar, cinnamon, baking soda, and salt in medium bowl.

Stir in the walnuts.

Stir in egg and oil, one at a time, and mix until blended.

Use your hands to mix all the ingredients together until the mixture becomes moist crumbs. Reserve ½ cup of the crumb mixture and set aside.

Transfer the remaining crumb mixture to a 8 inch baking pan sprayed with cooking spray. Press crumb mixture into the pan forming an even layer. Bake the crust until it is lightly browned on the sides, about 10 – 12 minutes.

In a small bowl, mash the raspberries. Stir in the fruit spread then spread that fruit mixture evenly over the cooked hot crust.

Mix oats with the remaining streusel mixture and sprinkle over the top of the fruit spread.

Bake for 20 – 22 minutes or until fruit is bubble and the streusel mixture is brown on top. If you are using a larger 9 inch pan your baking time might be 15 – 20 minutes so just keep an eye on it.

Let it cool completely then cut into 16 squares.