2 cups all-purpose flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup solid vegetable shortening
3/4 cup sugar
1/2 cup milk
2 cups fresh or frozen raspberries
1/2 cup all-purpose flour
1/2 cup sugar
1/2 tsp. ground cinnamon
1/4 cup butter or margarine
Preheat oven to 350 degrees F (180 C). Grease bottom and 1/2 inch up sides of a 9 x 9 x 2-inch or 8 x 8 x 2-inch baking pan; set aside.
Combine the 2 cups flour, the baking powder, and salt. In another mixing bowl beat shortening with an electric mixer on medium speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed until light and fluffy. Add egg; beat well. Add dry mixture and milk alternately to beaten egg mixture, beating smooth after each addition.
Spread batter into prepared pan. Sprinkle with raspberries. Combine the 1/2 cup flour, the 1/2 cup sugar, and the cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over raspberries. Bake in preheated 350 degree F (180 C) oven for 50 to 60 minutes or until golden. Serve warm.
Makes 9 servings.
Source: Recipe Adapted from Country Home Magazine
Date: July 19, 2003