Raspberry Crumb Cake

• 2/3 cup sugar
• 1/4 cup cornstarch
• 3/4 cup water
• 2 cups frozen unsweetened raspberries
• Crust
• 3 cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup cold margarine
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• Topping
• 1/2 cup flour
• 1/2 cup sugar
• 1/4 cup cold margarine
• 1/4 cup sliced almonds

1. In a saucepan,combine sugar,cornstarch,water and the raspberries.Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly, remove from the heat; cool.
2. In a bowl combine the first 6 crust ingredients. Cut in the margarine, until the mixture resembles coarse crumbs.
3. Beat eggs, milk and vanilla; add to crumb mixture and mix well.
4. Spread 2/3 of mixture into a greased 13x9 inch baking pan.Spoon raspberry filling over the crust to within 1 inch of the edges. Top with the remaining crust mixture.
5. For topping, combine the flour and sugar; cut in the margarine until crumbly.
6. Stir in the almonds. Sprinkle over the top.
7. Bake at 350 degrees for 50-55 minutes or lightly browned.

sugar, cornstarch, water, raspberries, crust, flour, sugar, baking powder, salt, ground cinnamon, cold margarine, eggs, milk, vanilla, topping, flour, sugar, cold margarine, almonds

Taken from www.food.com/recipe/raspberry-crumb-cake-411679 (may not work)