Because I live right next to my brothers Raspberry farm, I have access to many FREE raspberries!! Yay me! Anyway, I like to try out different recipes using them. I found this one on www.allrecipes.com . I made it last night for a youth group that was coming over to do a service project at my house.
It was a big hit.
1 teaspoon ground cinnamon
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.
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 13-in. x 9-in. x 2-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 degrees F for 50-55 minutes or until lightly browned.