Ingredients:

  • 6 cups (750g) fresh raspberries
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Preheat your oven to 375°F (190°C). In a 9x9 inch baking dish, combine the raspberries, granulated sugar, cornstarch, lemon juice, and salt. Stir gently with a spatula until the berries are evenly coated and the cornstarch has dissolved into the juices. Spread the mixture into an even layer.
  2. In a separate bowl, whisk together the flour, rolled oats, brown sugar, cinnamon, and salt. Add the chilled, cubed butter. Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized chunks remaining.
  3. Spoon the crumble mixture evenly over the raspberries, pressing down very lightly. Place in the center rack of the oven and bake for 30–35 minutes. Remove when the topping is a deep golden brown and the raspberry juices are bubbling vigorously around the edges.