Ingredients:
1 cup and 2 tbsps. flour
1/2 cup and 2 tbsps. sugar
1 3/4 tsp baking powder
1/2 tsp salt
1/4 cup sour cream
1 1/2 tbsps. vegetable oil
1 1/2 tbsps. water
1 egg
3/4 cup fresh raspberries

Crumb Topping:
1/4 cup sugar
1 1/2 tbsps. flour
1 1/2 tbsps. butter at room temperature

Instructions:
Mix the flour, sugar, baking powder and salt together then add the sour cream, vegetable oil, water and egg. Combine and beat for 2 minutes until smooth.

Spread the batter in a greased and floured 8 X 8″ baking pan. Distribute the fresh raspberries evenly over the batter. Mix the topping ingredients together cutting the butter into the flour/sugar using two knives until crumbly. You may also gently crumble it in your fingers, but don’t handle it too much or the heat of your hands will melt the butter.

Sprinkle the crumble over the raspberries. Bake at 325°F for 40-45 minutes until a tester comes out clean. Cool at least half an hour before serving.
Servings: 9