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1
In large saucepan, combine cornstarch and strawberries until blended.
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2
Bring to a boil over medium heat, stirring constantly.
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3
Cook and stir for 2 minutes or until thickened.
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4
Remove from the heat; stir in cinnamon and almond extract, set aside.
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5
In large bowl, combine flour and sugar.
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6
Cut in butter until mixture is crumbly.
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7
Set aside 1/2 cup for topping.
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8
Add baking powder, baking soda and salt to the remaining flour mixture.
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9
Stir in buttermilk and egg until moistened.
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10
Spread 1 1/2 cups of batter into a greased 8-inch square baking dish.
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11
Carefully spread with the strawberry mixture.
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12
Drop remaining batter by tablespoonfuls over strawberry mixture.
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13
Sprinkle with reserved crumb mixture.
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14
Bake at 350 degrees for 35-40 minutes or until golden brown.
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15
Cool on a wire rack.
