From Audrey @ RTH
Ingredients
Filling:
- 1 ½ c. fresh picked raspberries (homegrown if possible)
- ¼ c. water
- ¼ c. sugar
- 2 T. cornstarch
Batter:
- ½ c. sugar
- 1 ½ c. all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- 4 T. butter
- 1 egg
- ½ c. buttermilk or sour milk
- ½ tsp. vanilla
Topping:
- ¼ c. sugar
- ¼ c. flour
- 2 T. butter
Instructions
Filling:
In a saucepan combine raspberries & water. Bring to a boil, reduce heat. Combine sugar & cornstarch, stir into mixture. Cook and stir until thickened & bubbly. Cook 2 minutes longer, set aside.
Batter:
In a mixing bowl stir together sugar, flour, baking poweder and baking soda. Cut in butter until mixture resmbles fine crumbs. Combine egg, buttermilk and vanilla. Add to flour mixture. Stir just until moistened. Spread half of the batter into an 8x8x2" baking pan. Spread filling over batter. Use 2 teaspoons to drop remaining batter in small mounds atop filling.
Topping: Combine sugar & flour. Cut in butter until mixture resembles fine crumbs. Sprinkle over batter.
Bake in 350 degree oven 40-45 minutes until golden brown. Serve warm.
