INGREDIENTS
4 cups
Raspberries, frozen
1 cup
Bob's red mill rolled oats
1 tbsp
Lemon juice
1 tsp
Almond extract
1/2 tsp
Baking powder
1 cup
Bob's red mill ivory wheat flour or whole wheat pastry flour
3/4 cup
Brown sugar
2 tbsp
Cornstarch
2 tbsp
Granulated sugar
1 pinch
Salt
1 stick
Butter