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Preheat oven to 375º.
Make the crust by combining ¾ cup flour, powdered sugar, salt, and 6 tablespoons of butter. Cut butter into dry ingredients till the butter is the size of small peas (may use a pastry blender or even a food processor). Sprinkle the mixture into the bottom of an 8 x 8-inch pan. Press onto the bottom of the pan using your hands. Bake for 10-12 minutes or till just starting to brown.
Make the filling by melting the jam in a small saucepan or in the microwave.
Gently mix the raspberries with 1-2 tablespoons of flour (I just used 1 tablespoon with fresh berries). Set aside.
Make the streusel topping by mixing the remainder of the butter, flour, and brown sugar using a pastry blender or food processor just till combined and crumbly.
When the crust is done, remove it from the oven, and using a pastry brush or the back of a spoon, spread jam over the surface. Top with berries, then sprinkle with streusel topping.
Bake for 25-30 minutes or till berries are bubbling and the topping is brown. Cool completely before cutting.