Preheat oven to 350° F.
Mix dry ingredients first, then incorporate wet ingredients; all except for nuts and preserves. (Pro Tip - mixing with your hands works best to incorporate ingredients).
Cut dough in half.
Coat a square pan with butter or oil to prevent sticking. (Pro Tip - use the crisco stick wrapper to wipe the pan, it will prevent sticking just as well as butter or oil).
Press 1/2 of dough into the square pan. You may need to double or triple the recipe for large pans.
Spread a thin layer of the raspberry preserves onto dough in the pan all the way to the edges.
Mix the second half of the dough with the chopped walnuts.
Crumble the remaining dough over the raspberry preserves to cover them completely. Do not flatten.
Bake for approximately 45 minutes, or until golden brown.
Sprinkle with powdered sugar (optional), serve and enjoy!

2 cup flour
3/4 cup sugar
1/2 cup vegan butter
1/2 cup crisco
1/4 cup apple sauce
1/2 teaspoon salt
3/4 cup raspberry preserves (or enough to create a thin layer)
1 cup walnuts, chopped (size to liking, add extra nuts to liking)