Batter:
1/2 c. Granulated Sugar
1/2 c. Milk
2 Tbsp. Oil or Butter, melted
1/2 tsp. Vanilla
1/4 tsp. Almond Extract
1 Egg, beaten
1 c. Flour
2 tsp. Baking Powder
1/8 tsp. Salt
1 c. Fresh Raspberries

Topping:
1/2 c. Flour
1/2 c. Granulated Sugar
1/4 c. Butter

For batter mix together sugar, milk, oil or melted butter, vanilla, almond extract and egg.
In separate bowl combine flour, baking powder and salt.
Stir into wet ingredient mixture.
Pour into a greased 8″ x 8″ pan.
Scatter raspberries over batter.
For topping cut butter into flour and sugar until crumbly.
Sprinkle topping over the raspberries.
Bake 25-30 minutes at 375°F. or until toothpick comes out clean.