Raspberry Crumb Cake - cooking recipe

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

Preparation

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.