Ingredients Jump to Instructions ↓

  1. 2/3 cup sugar

  2. 1/4 cup cornstarch

  3. 3/4 cup water

  4. 2 cups fresh or frozen unsweetened raspberries

  5. 1 tablespoon lemon juice CRUST:

  6. 3 cups all-purpose flour

  7. 1 cup sugar

  8. 1 tablespoon baking powder

  9. 1 teaspoon salt

  10. 1 teaspoon ground cinnamon

  11. 1/4 teaspoon ground mace

  12. 1 cup cold butter

  13. 2 eggs

  14. 1 cup milk

  15. 1 teaspoon vanilla extract TOPPING:

  16. 1/2 cup all-purpose flour

  17. 1/2 cup sugar

  18. 1/4 cup cold butter

  19. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. 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 the heat; stir in lemon juice. Cool. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of the mixture into a greased 13-in. x 9-in. baking dish. Spoon raspberry filling over crust to within 1 in 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° for 50-55 minutes or until a toothpick inserted near the center comes out clean and top is lightly browned. Yield: 12-16 servings.


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