Raspberry Crumb Cake Crust
- 3 c. plain flour
- 2/3 c. sugar
- 1 t. cinnamon
- 2 t. baking powder
- 1 c. butter
- 1 egg
- 1 c. milk
- 1 t.
vanilla Filling:
- 2 c. frozen raspberries
- 3/4 c. sugar
- 2 t. lemon juice
- 3 T. cornstarch
- 1/2 c.
water Topping:
- 1/2 c. plain flour
- 1/3 c. brown sugar
- 1/3 c. butter
Combine crust ingredients together and mix until crumbly. Place on the bottom of a 13 x 9-inch baking pan. Place filling ingredients together in a saucepan and heat until the mixture starts to thicken. Pour over the crumb mixture. Combine the topping ingredients together with a sprinkle over the raspberry mixture. Bake at 350 degrees for 45-50 minutes.