Raspberry Crumb Cake

Crust:
3 cups all-purpose flour
2/3 cup granulated sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 cup butter
1 egg
1 cup milk
1 teaspoon vanilla extract

Filling:
2 cups frozen raspberries
3/4 cup granulated sugar
2 teaspoons lemon juice
3 tablespoons cornstarch
1/2 cup water

Topping:
1/2 cup flour
1/3 cup brown sugar
1/3 cup butter

Combine crust ingredients together and mix until crumbly. Place on the bottom of a 13 x 9-inch baking pan.

Place filling ingredients together in a saucepan and heat until mixture starts to thicken. Pour over crumb mixture. Combine topping ingredients together a sprinkle over raspberry mixture.

Bake at 350 degrees F for 45-50 minutes.