juice of half a lemon
1 tablespoon flour
2-3 teaspoons sugar
2 tablespoons flour
2 tablespoons brown sugar
1 teaspoon cinnamon
1/8 teaspoon salt
2 tablespoons oil
2 tablespoons maple syrup
2 teaspoon vanilla
Preheat your to 350 degrees F. Spray four 1/2-cup ramekins with non-stick cooking spray.
In a small bowl, mix together the filling ingredients and set this aside.
In a medium bowl, stir together the the dry topping ingredients. In another small bowl, whisk together the oil, maple syrup and vanilla. Add the wet mix to the dry mix and stir with a fork until well combined.
Divide the raspberry mixture among the four ramekins and then add the topping. The filling was just sweet enough for me, but still a little tart. Try the filling before dividing it up into the ramekins and add more sugar if needed.
NOTE: You might want to double the filling, I definitely will next time - you can see how thick the topping layer is in the picture. If you do double, to be on the safe side, I'd put a Silpat or a cookie sheet on another rack under the ramekins in case of any spillage. I really don't think there would be any but I don't want anyone's oven to get dirty.