Ingredients
2/3 cup sugar1/4 cup cornstarch3/4 cup water2 cups fresh or frozen unsweetened raspberries1 tablespoon lemon juiceCRUST:3 cups all-purpose flour1 cup sugar1 tablespoon baking powder1 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon ground mace1 cup cold butter2 large eggs1 cup milk1 teaspoon vanilla extractTOPPING:1/2 cup all-purpose flour1/2 cup sugar1/4 cup cold butter1/4 cup sliced almonds
Preparation
In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil until thickened, about 5 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Cool.
In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of mixture into a greased 13x9-in. baking dish. Spoon raspberry filling over crust to within 1 in of 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° until a toothpick inserted in center comes out clean and top is lightly browned, 50-55 minutes.
