For the crust and crumb:
1 1/2 cups (190 grams) all-purpose flour
1 cup (190 grams) firmly packed dark brown sugar
1 1/4 (120 grams) cups rolled oats
3/4 teaspoon salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks, 170 grams) unsalted butter, cut into 1-inch pieces

For the raspberry filling:
1/4 cup (50 grams) firmly packed dark brown sugar
1 tablespoon grated lemon zest
1/2 teaspoon ground cinnamon
2 tablespoons (15 grams) all-purpose flour
1 pound (455 grams) raspberries, fresh or frozen
1/4 cup (60 ml) fresh lemon juice
2 tablespoons (30 grams) unsalted butter, melted and cooled