Ingredients
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2/3 cup sugar
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1/4 cup cornstarch
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3/4 cup water
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1 tablespoon lemon juice
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3 cups flour
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1 cup sugar
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1 tablespoon baking powder
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1 teaspoon salt
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1 teaspoon cinnamon
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1/4 teaspoon ground mace
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1 cup cold butter or 1 cup margarine
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2 eggs
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1 cup milk
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1 teaspoon vanilla extract
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1/2 cup all-purpose flour
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1/2 cup sugar
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2 cups fresh raspberries or 2 cups frozen unsweetened raspberries
Instructions
- In a saucepan, combine sugar, cornstarch, water and raspberries.
- Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
- Remove from heat; stir in lemon jice.
- Cool.
- Meanwhile, in a bowl, combine the first six crust ingredients.
- Cut in butter until mixture resembles coarse crumbs.
- Beat eggs, milk and vanilla; add to crumb mixture and mix well.
- Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
- Spoon raspberry filling over crust to within 1 inch of the edges.
- Top with remaining crust mixture.
- For topping, combine flour and sugar; cut in butter until crumbly.
- Stir in almonds.
- Sprinkle over the top.
- Bake at 350*F for 50 to 55 minutes or until lightly browned.