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Can also be made using 13x9 inch pan, baking time is 25 minutes.
For the Batter:
1 1/2 cups (7 1/2 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
1/4 cup (1 3/4 ounces) packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons (1 ounce) unsalted butter, melted
1 tablespoon canola oil
1 large egg
1 tablespoon vanilla extract
3/4 cup milk
1/3 cup seedless raspberry preserves
1/2 pint fresh raspberries, divided
For the Crumb Topping:
2 3/4 cups (13 2/4 ounces) all-purpose flour
1 cup (7 ounces) packed light brown sugar
1/3 cup sliced almonds
1 tablespoon cinnamon
1/2 teaspoon salt
1 tablespoon vanilla extract
18 tablespoons (9 ounces) unsalted butter, melted
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1st Keep
 mlehet
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