Raspberry Crumble

• Preheat oven to 350 degrees.

Make the crumble topping

• In a medium mixing bowl, add the crumble topping ingredients and use your fingers to massage the butter into the dry ingredients.  The mixture should come together like a cookie dough and you should be able to crumble it.  Set aside.
  1/2 cup all-purpose unbleached flour

  1/3 cup butter

  1/3 cup old-fashioned oats

  2 tablespoons granulated sugar

  1/4 cup brown sugar

  1/2 teaspoon cinnamon

Make the crumble Filling

• In a second large mixing bowl, whisk the filling ingredients minus the raspberries. 
  1/4 cup all-purpose unbleached flour

  1/3 cup granulated sugar

   1/2 teaspoon cinnamon
• Now, add 2 cups of the raspberries to the filling ingredients.  (Save ½ cup of raspberries for later.) Gently toss with your hands to coat the raspberries in the filling mixture.  
• Transfer crumble filling to your lightly oiled or buttered baking dish.
• Evenly distribute 3/4 of the crumble topping mixture over top of crumble. Save the last 1/4 of mixture for the end.
• Dot the top of each mini crumble with the remaining ½ cup of raspberries.  Then, use the remaining crumble topping to fill in some of the gaps. 
• Place in oven on a baking sheet or aluminum foil  The raspberries may bubble up in the oven and create a mess if you don’t use something under your baking dish to catch the syrup.
• Bake the crumble for 35 minutes. Remove from oven and let sit for five minutes.
• Serve warm with ice cream, if desired.