Ingredients
1 cup white sugar
3 cups all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 pinch ground cinnamon
1 cup butter
1 egg
Raspberry Filling
1 1/2 cup fresh or frozen raspberries
1/2 cup white sugar
1 Tablespoon cornstarch
Directions
- Preheat oven to 425° degrees.
- Grease one 13×9 inch pan.
- Combine 1 cup sugar, 3 cups flour, 1 tsp. baking powder, ¼ tsp. salt, ¼ tsp. ground cinnamon.
- Using a pastry blender, Cut-in butter into flour mixture. Dough will be crumbly.
- In a small bowl, whip egg until whites and yokes are combined
- Mix egg into flour.
- Pat half of the dough into the greased pan.
- In a small bowl, smush raspberries, and mix in 1/2 cup sugar, and 1 Tbsp. cornstarch.
- Spread raspberry mixture over dough in pan. Crumble the remaining dough over the tops of the berries.
- Bake at 425° for 25 minutes.