1 Ready-to-Bake pie crust (or homemade pie crust)
8 ounces (1/2 package) frozen raspberries
3 tablespoons butter, melted
1/2 cup flour
1/2 cup sugar
1 teaspoon baking powder
1/3 cup milk
1 teaspoon vanilla

Crumble Topping

4 tablespoons butter, melted
1 cup sugar
1/2 cup flour

Pre-heat oven to 400°F.

Prepare crumble topping by mixing melted butter, 1 cup sugar and 1/2 cup flour in a bowl with a fork resembling course crumbs.

Line the inside of a 9-inch fluted tart pan (or a large pie plate) with prepared pie crust. Arrange frozen berries evenly in the pan.

In a bowl, mix flour, sugar, baking powder, milk and vanilla. Mix with melted butter. Pour over berries in tart pan evenly. Bake 45-50 minutes at 400°F or until golden brown. Serves 8.