Ingredients
-
3 1/2
-
1
-
2
-
1 1/4
-
1/3
-
-
3
-
1
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
In a Big Saucepan, Aadd the Raspberries and Water; Cook For 5 Minutes Over Medium Heat. |
|
2
Done
|
Add in the Lemon Juice; Stir to Combine. |
|
3
Done
|
in a Small Bowl, Mix Together the Sugar and Cornstarch; Stir Into the Fruit Mixture. |
|
4
Done
|
Bring to a Boil; Cook, Stirring Constantly, For 2 Minutes or Until Thickened; Cool. |
|
5
Done
|
to Make the Batter: in a Big Bowl, Add the Flour, Sugar, Baking Powder, and Baking Soda; Stir to Mix. |
|
6
Done
|
Using a Pastry Blender, Cut in the Butter Until the Mixture Looks Like Coarse Crumbs. |
|
7
Done
|
Stir in the Eggs, Sour Cream, and Vanilla (will Have a Stiff Batter). |
|
8
Done
|
Spread Half of the Batter Mixture Into a Greased 13 X 9 Inch Baking Dish. |
|
9
Done
|
Spread the Raspberry Filling Over the Batter; Spread the Remaining Batter Over the Raspberry Filling. |
|
10
Done
|
in a Bowl, Combine the Topping Ingredients; Sprinkle Evenly Over the Top. |
