Raspberry Crumb Cake

• 2/3 cup sugar
• 1/4 cup cornstarch
• 3/4 cup water
• 2 cups fresh raspberries or 2 cups frozen unsweetened raspberries
• 1 tablespoon lemon juice
• CRUST
• 3 cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground mace
• 1 cup cold butter or 1 cup margarine
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• TOPPING
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter or 1/4 cup margarine
• 1/4 cup sliced almonds

1. In a saucepan, combine sugar, cornstarch, water and raspberries.
2. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
3. Remove from heat; stir in lemon jice.
4. Cool.
5. Meanwhile, in a bowl, combine the first six crust ingredients.
6. Cut in butter until mixture resembles coarse crumbs.
7. Beat eggs, milk and vanilla; add to crumb mixture and mix well.
8. Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
9. Spoon raspberry filling over crust to within 1 inch of the edges.
10. Top with remaining crust mixture.
11. For topping, combine flour and sugar; cut in butter until crumbly.
12. Stir in almonds.
13. Sprinkle over the top.
14. Bake at 350*F for 50 to 55 minutes or until lightly browned.

sugar, cornstarch, water, fresh raspberries, lemon juice, flour, sugar, baking powder, salt, cinnamon, ground mace, cold butter, eggs, milk, vanilla, topping, allpurpose, sugar, cold butter, almonds

Taken from www.food.com/recipe/raspberry-crumb-cake-94379 (may not work)