Combine the flour, nuts, brown sugar and vutter. Mix until crumbly. Reserve 1-1/2 cups for topping. Press the rest into an ungreased 13/9 inch pan. Bake for 15 minutes at 350F. Stir the jelly to make it spreadable and cover the partially baked crust of chopped nuts.

Combine the remaining ingredients and beat for 2 minutes at a medium speed. Pour over the jelly. Sprinkle with the remaining crumbs. Bake at 350F for 35 to 40 minutes. If any are left after the initial eating, store in the refrigerator.