2 1/2 cups fresh raspberries
5 tablespoons sugar
1 tablespoon cornstarch
1/2 cup flour
1/2 cup oats
6 tablespoons packed brown sugar
1 teaspoon cinnamon
1/4 cup butter
Preheat oven to 350 degrees. In a bowl combine berries and sugar. Mix and set aside.
In another bowl mix together flour, oats, brown sugar and cinnamon. Add in butter using a pastry mixer until crumbly.
Put berries into 4 - 4 oz. wide mouth jars and add crumble on top. Place on a cookie sheet for stablity and spills. Bake for 20-30 minutes or until the fruit is bubbly and the topping will be golden brown.
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