Combine raspberries with sugar and gluten-free flour. Use a wooden spoon to gently combine.
In a separate bowl, combine butter with gluten-free oats, brown sugar and gluten-free flour.
Use a pastry cutter or fork to blend the butter into the dry ingredients. You will end up with small clusters of butter and oats. Ain’t no harm in tasting a bite either!
To assemble the jars, cover the bottom with oatmeal crumble in all four jars.
Proceed to fill with the raspberry mixture. You can fill these jars right up to the top because they will compress when baked.
Lastly, pile on the crumb mixture and don’t be shy. You can gently press it into the raspberries.
To bake these, I placed them on a cookie sheet with a baking mat to prevent them from sliding during transporting from the counter to the oven. If you don’t have a baking mat, no worries, just use a little bit of caution. Do not bake these with the lid on.
Bake at 350° for 25-30 minutes on a rack placed in the middle of the oven. Bake until the crisp on top is golden brown.