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.