In a large mixing bowl, add the crumble topping ingredients, and use your fingers to massage the butter into the dry ingredients. The mixture should come together like a cookie dough and you should be able to crumble it. Set aside.
In another large mixing bowl, add all of the filling ingredients except the raspberries. Toss these ingredients together and blend.
Add 4 cups of the raspberries to the filling ingredients. (Save 1 cup of raspberries for later.) Gently toss with your hands to coat the raspberries in the flour and sugar mixture.
Portion the raspberry mixture evenly among the 4 mini pie plates.
Evenly distribute 3/4 of the crumble mixture over top of each mini crumble.
Dot the top of each mini crumble with the remaining 1 cup of raspberries. Then, use the remaining crumble topping to fill in some of the gaps.
Place the mini pie plates onto a baking sheet to catch the spillage. The raspberries will certainly bubble up in the oven and will create a mess if you don't use a baking sheet to catch the syrup.
Bake the crumbles for 35 minutes. Remove from oven and let sit for five minutes.