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Raspberry Crumb Cake

Crust:
2 and 1/2 Cups Flour
2/3 Cup Sugar
1 teas. Watkins Cinnamon
2 teas. Watkins Baking Powder
1 teas. Baking Soda
1 Stick Butter, softened
3/4 Cup Milk
1 teas. Watkins Vanilla, Original Double-Strength

Raspberry filling:
2 Cups Fresh or Frozen Raspberries
1/2 Cup Sugar
1/2 Cup Water
1 Tbsp. Lemon Juice

Topping:
1/4 Cup Flour
1/3 Cup Sugar
1 teas. Watkins Cinnamon
3 Tbsp. Butter, melted

Combine filling ingredients in a saucepan and heat over medium heat for 5-10 minutes and set aside. Combine crust ingredients in a large bowl and mix well until a crumb mixture forms. Lightly grease a 13 x 9 inch-baking dish and pour the crust mixture in the baking dish and spread out evenly. Pour raspberry filling over crust and spread out followed by the rest of the crust. Combine the topping ingredients, except melted butter, and sprinkle over crust then pour melted butter over the top and bake at 350 degrees for 50-60 minutes.

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