Raspberry Crumb Cake

Name: Raspberry Crumb Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 12-16 serving(s)
Ingredients: 2/3 cup sugar; 1/4 cup cornstarch; 3/4 cup water; 2 cups frozen unsweetened raspberries; 3 cups flour; 1 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup cold margarine; 2 eggs; 1 cup milk; 1 teaspoon vanilla extract; 1/2 cup flour; 1/2 cup sugar; 1/4 cup cold margarine; 1/4 cup sliced almonds

Submitted by out of here

"this is perfect for a brunch or tea party-very delicate and loaded with flavor."

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photo by out of here

Ready In:: 1hr 10mins
Ingredients:: 17
Serves:: 12-16

ingredients

²⁄₃ cup sugar
¹⁄₄ cup cornstarch
³⁄₄ cup water
2 cups frozen unsweetened raspberries
Crust
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup cold margarine
2 eggs
1 cup milk
1 teaspoon vanilla extract
Topping
¹⁄₂ cup flour
¹⁄₂ cup sugar
¹⁄₄ cup cold margarine
¹⁄₄ cup sliced almonds

directions

In a saucepan,combine sugar,cornstarch,water and the raspberries.Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly, remove from the heat; cool.
In a bowl combine the first 6 crust ingredients. Cut in the margarine, until the mixture resembles coarse crumbs.
Beat eggs, milk and vanilla; add to crumb mixture and mix well.
Spread 2/3 of mixture into a greased 13x9 inch baking pan.Spoon raspberry filling over the crust to within 1 inch of the edges. Top with the remaining crust mixture.
For topping, combine the flour and sugar; cut in the margarine until crumbly.
Stir in the almonds. Sprinkle over the top.
Bake at 350 degrees for 50-55 minutes or lightly browned.