 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
|
this is perfect for a brunch or tea party-very delicate and loaded with flavor. 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 |
Directions:
1. 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.
2. In a bowl combine the first 6 crust ingredients. Cut in the margarine, until the mixture resembles coarse crumbs.
3. Beat eggs, milk and vanilla; add to crumb mixture and mix well.
4. 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.
5. For topping, combine the flour and sugar; cut in the margarine until crumbly.
6. Stir in the almonds. Sprinkle over the top.
7. Bake at 350 degrees for 50-55 minutes or lightly browned.
|
|