INGREDIENTS
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For the crust and crumb:
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1 1/2 cups all-purpose flour
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1 cup firmly packed dark brown sugar
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1 1/4 cups rolled oats
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3/4 teaspoon salt
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3/4 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon cinnamon
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3/4 cup (1 1/2 sticks) unsalted butter, cut into 1-inch pieces
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For the raspberry filling:
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1/4 cup firmly packed dark brown sugar
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1 tablespoon grated lemon zest
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1/2 teaspoon cinnamon
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2 tablespoons all-purpose flour
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1 pound raspberries, fresh or frozen
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1/4 cup fresh lemon juice
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2 tablespoons unsalted butter, melted and cooled