Raspberry Patch Crumb Bars

Ingredients:
3 cups all-purpose flour
1-1/2 cups sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup shortening or butter
2 eggs, lightly beaten
1 teaspoon almond extract
1 tablespoon cornstarch
4 cups fresh or frozen raspberries

Directions:
In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and cinnamon. Cut in shortening or butter until mixture resembles coarse crumbs. Stir in eggs and extract. Press two-thirds of the mixture into a greased 13-in. x 9-in. baking dish.

In a large bowl, combine cornstarch and remaining sugar; add berries and gently toss. Spoon over crust. If using frozen raspberries do not thaw them out. Sprinkle with remaining crumb mixture.

Bake at 375° for 35-45 minutes or until bubbly and golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator. Yield: 3 dozen.