Raspberry Crisp

1 lb fresh raspberries
1 tablespoon cornstarch
2 tablespoons palm sugar (optional)

1/4 cup butter at room temperature
1/2 cup old fashioned rolled oats
1/4 cup palm sugar
1/2 teaspoon cinnamon

Serves 4
Preheat oven to 175C/375F.
In a bowl, sprinkle cornstarch over raspeberries. Mix gently until well coated. Sprinkle with sugar if raspberries are more on the sour side. Transfer raspberries to 4 individual ramekins.
For the topping, combine all ingredients in a bowl. Use your fingers to rub the butter and the other ingredients together until you get a crumbly mixture.
Top each ramekin with the oat mixture. Bake for 20 minutes oruntil raspberries are bubbling and the oat mixture looks golden brown. Best eaten warm or at room temperature.
Top with whipped cream or vanilla ice cream.
© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com