Crust

1. 1 cup (250 ml) unbleached all-purpose flour
2. 1/2 teaspoon (2.5 ml) baking powder
3. 1 pinch salt
4. 1/3 cup (75 ml) cold unsalted butter, cut into cubes
5. 3 tablespoons (45 ml) ice water

Raspberry Filling

1. 1/2 cup (125 ml) sugar
2. 1 tablespoon (15 ml) cornstarch
3. 2 3/4 cups (680 ml) frozen raspberries (300 g)

Crumble

1. 3/4 cup (180 ml) quick-cooking rolled oats
2. 1/4 cup (60 ml) unbleached all-purpose flour
3. 1/4 cup (60 ml) sugar
4. 1/4 cup (60 ml) unsalted butter, melted