Mini Raspberry Crisps

Since I've had the opportunity to pick berries this summer, I'm putting them to good use! These little crisps are made in a muffin tin. I imagine you could use whatever berry you like. I've tried blueberries and raspberries so far. I bet blackberries would be way good, and maybe even strawberries. If you're going to get all wild and crazy I think peaches or nectarines would be good too. I guess what I'm saying here is: Get creative!

Mini Raspberry Crisps

1 cup (approx) raspberries
1 tsp cinnamon
1/2 tsp salt
1/2 cup brown sugar
1 cup whole wheat flour
1 cup oats
Pinch of salt
6 tbsp butter, melted

Preheat oven to 350 F (175 C).

Mix together cinnamon, salt, brown sugar, salt, flour and oats. Add the butter and mix well.

Measure about 1/4 cup of "crust" into each muffin round. Press it into the bottom and up the sides a little to make a little bowl shaped crust. You will have some of the mixture leftover.

Bake for about 10 minutes.

Add 5 or 6 raspberries into each crust, and sprinkle the remainder of the mixture on top of the berries.

Bake 15 minutes. Leave in the pan to cool.