• Preheat oven to 375° and right before adding crumb mixture, spray a 7 x 11 baking dish with a non stick spray.

For The Raspberry Lemon Filling

• In a medium mixing bowl, whisk sugar and corn starch together.
• Add raspberries, zest from lemon and fresh lemon juice. Stir and let sit while making the crumb bar dough, stirring occasionally.

For The Crumb Bars and Topping

• In a large mixing bowl, whisk flour, sugar, brown sugar, baking powder, salt and cinnamon together until combined.
• Using a pastry blender or a fork, cut butter into flour mixture until crumbly.
• In a small bowl, whisk egg and vanilla together and add to flour mixture once butter has been added and mixture is crumbly. Continue using pastry blender until combined.
• Remove half of crumb mixture (approximately 3 cups) and press into prepared baking dish.
• Stir raspberries and then add to the top of the crumb mixture.
• Using clean hands and with the remaining crumb mixture, squeeze with hands to combine and add crumbles over raspberries.
• Place in the oven uncovered and bake for approximately 45-50 minutes or until crumb topping is slightly browned.
• Let cool completely before cutting into squares.