Berry and Oat Crisp Bakes
Pre-heat the oven to 190°C | 375F | gas 5.
Place the raspberries and the icing sugar in a medium saucepan, cover and bring to a simmer, making sure you don't break up the raspberries.
Remove from the heat and strain the raspberries, collecting the juice below.
In a food processor, pulse together the sugar, butter, flour and ground almonds until it resembles breadcrumbs. Transfer to a mixing bowl and stir in the oats and the raisins.
Arrange the strained raspberries in the base of small heatproof glass serving pots so that they come halfway up. Pour a tablespoon of the juice over the top of the raspberries.
Spoon the topping so that it comes all the way to the top.
Arrange the pots on a baking sheet and bake for 15 minutes until the tops are golden-brown. Remove and serve hot.