Combine the 150g sugar, flour, baking powder, cinnamon, butter and egg. You can do this in a mixer, or just with your hands! Dough will be crumbly.
Pat half the mixture into the bottom of a baking tray, to a depth of approx 1cm.
Mix the raspberries (or other fresh fruit) with the tablespoon sugar and cornflour, and use a form or spoon to gently squash the fruit. (If you don't like your raspberries tart, then add another tablespoon sugar). Spread fruit mixture over the the mix in the tray.
Crumble the remaining flour mix over the fruit.
Bake until golden, about 45 minutes. Allow to cool slightly, then cut into squares. Will keep 4-5 days in a airtight container . . . if it lasts that long!
This works well with fresh or frozen strawberries, plums, cherries, blueberries, or a mix of what you have left! The amount of fruit does not need to be exact, as long as it covers the crumb base.
If you don't any fruit, a layer of jam works as well.
Made this with fresh raspberry's from the garden today could not have chosen a better desert. we had it hot with ice cream. How ever my own touch was some rolled oats and coconut. real homely cooking and tasted great. - 05 Oct 2014