Raspberry Crumb Cake

I had a container of blackberries that was about a day from going bad, so I found this recipe and just substituted the raspberries with blackberries .

Ingredients:

2/3 c. sugar
1/4 c. corn starch
3/4 c. water
2 c. fresh raspberries (or your favorite in-season berries)
1 tbsp lemon juice

Crust:
3 c. ap flour
1 c. sugar
1 tbsp baking soda
1 tsp salt
1 tsp cinnamon
1/4 tsp mace
1 c. cold butter
2 eggs
1 c milk
1 tsp vanilla

Topping:
1/2 c ap flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup slivered almonds

In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thinkened, stirring constantly. Remove from heat; stir in lemon juice. Cool.
Meanwhile, in a bowl, combine the first 6 crust ingredients. Cut in butter until mixture resembles coarse crumbs. Beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of mixture into a greased 13 x 9 x 2 baking pan. Spoon raspberry filling over crust to with in 1" of edges. Top with the remaining crust mixture.
For the topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350 degrees for 45-50 minutes or until lightly browned.