You will need:
2 bags(12 oz. each) frozen raspberries
1 cup brown sugar
1 cup flour
1 stick(1/2 cup) butter-softened
1/2 cup sugar
1 tbsp lemon juice
First make the crumbly top. Stir the brown sugar and flour. Cut the butter into tablespoons and add to the bowl. Use a pastry cutter to mix the butter into the sugar and flour. To make the filling, put all the raspberries in a bowl. Stir in the sugar and lemon juice. Separate the raspberry mixture between eight ramekins. Mine needed just a little over 1/3 cup per ramekin. Then top the berries with the crumbly mixture. You will probably use all the crumbs so be generous. Place the ramekins in another pan so they are all together. Put them in a 350 degree oven for about 20-25 minutes. You know they’re done when the tops are golden and crispy with little spots of raspberry peeking out.