Crust:

3 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground mace
1 c. cold butter
2 eggs
1 c. milk
1 tsp. vanilla extract

Topping:

1/2 c. all-purpose flour
1/2 c. sugar
1/4 c. cold butter
1/4 c. sliced almonds

In a saucepan, combine sugar, cornstarch, water, and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from the heat; stir in lemon juice. Cool. Meanwhile, in a bowl, combine the first six crust ingredients. Cut in butter until mixture resembles coarse crumbs. Beat eggs, milk, and vanilla; add to crumb mixture, and mix well. Spread two-thirds of the mixture into a greased 13x9x2 baking dish. Spoon raspberry filling over crust to within 1 inch of the edges. Top with remaining crust mixture. For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top.

Bake at 350°F for 50-55 minutes or until lightly browned.

Yield: 12-16 servings.