Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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

Ingredients Nutrition


  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.