DOUGH: In a bowl, or in a food processor, mix all ingredients for the dough until they are just blended together.
FILLING: In a large bowl, combine raspberries with vanilla extract, lemon zest and sugar.
ASSEMBLE: Divide the dough in half. Place one half of the dough into the bottom of the 11×8 inches (30×22 cm) non-stick baking pan. Sprinkle with bread crumbs. Top with raspberry filling. Grate the other half of the dough on top of the filling (use a grater with large holes, like the one for grating apples).
Bake for about 40 minutes at 190 (375 F) or until the crust is golden.