This is a very good not too sweet bar cookie. I had trouble with the Crumble Topping. Mine was very sticky. Maybe I added too much margarine. I could not sprinkle it; I spooned it on and pressed each spoonful gently to spread it out. It baked okay with a little of the raspberry jam peeking through. I will definitely make this again. Thanks.
What I really liked about this recipe is that they weren't overly sweet. I enjoyed the raspberry & lemon combination as well. I used pecans instead of walnuts (due to an allergy) & then divided the topping in half. I sprinkled one half over half the pan of crust & filling & into the other half I mixed a 1/2 cup of sweetened shredded coconut. We liked both versions but have to say the sweetened coconut added a little extra moisture to the topping without getting too sweet. The recipe is so easy to make. Especially not having to cool the crust before layering. ;) Thanks for sharing your recipe, Vicki! Made & enjoyed for Spring 2009 Pick A Chef.