Raspberry Crisp with Fresh Raspberries

Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
2. In a mixing bowl, gently toss the fresh raspberries with granulated sugar, cornstarch, lemon juice, and cinnamon until the berries are evenly coated and look like a thick, glossy syrup.
3. Pour the raspberry mixture into the prepared baking dish and spread evenly.
4. In a separate bowl, whisk together the rolled oats, flour, brown sugar, and salt.
5. Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or fork to work the butter in until the mixture resembles coarse crumbs with some pea-sized clumps remaining.
6. Scatter the oat topping evenly over the raspberry base, leaving some berries slightly visible around the edges.
7. Place the dish on the center rack of the oven and bake for 30 minutes, or until the fruit juices are bubbling and the topping is a deep mahogany-gold.
8. Remove from the oven and let the crisp rest for 15 minutes to allow the filling to set before serving.