In a large bowl combine the flour, baking powder, and salt.
In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.
Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.
Remove bowl from mixer and gently fold in raspberries.
Place batter in a prepared 9x13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)