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Lemon Raisin Crumb Cake Squares

Created by Gerry on November 20, 2011

FOR FILLING - PREPARE AND COOL
1 1/3 cups raisins (packed)
1 cup water
1/2 cup granulated sugar
2 1/2 tablespoons cornstarch
2 tablespoons water
2 tablespoons lemon juice (fresh juice of a lemon - if no lemons on hand I use Realemon)
1 tablespoon butter

Step 1: FILLING, over medium heat bring raisins and water to boil, simmer two minutes, stir in sugar.
Step 2: Dissolve the cornstarch in the 2 tablespoons water, add to raisin mix to thicken, may use a little more cornstarch if needed, to thicken the filling
Step 3: When thickened remove from heat, add the lemon juice and the tablespoon butter, cool.
Step 4: BASE AND TOP MIXTURE, in large mixing bowl add the flour, sugar, Baking Powder and mix with a whisk.
Step 5: Cut in the margarine. Stir in the small egg with a fork, mix together
Step 6: ASSEMBLE, in a 9x9 pan spread a little over half of the Base And Top mixture in pan, reserving the rest for the top
Step 7: Spread the cooled raisin filling over the base. Put the remainder of the Base and Top mix over raisin filling, at this point it may look a little'messy' (I find dropping bits all over the top and use the palm of my hand to even it out a bit works well for me)
Step 8: Not to worry when you see raisin filling here and there as this spreads as it bakes
Step 9: Sprinkle the 2 tablespoons of sugar over the top, bake at 350 for 30-35 minutes (until nicely browned). Note, I often make double the filling, make up one and a half times the base and bake in a 9x13 pan when baking for a crowd.