3 c. black raspberries

CRUMB TOPPING:

1/4 c. butter
3/4 c. flour
3/4 - 1 c. sugar
1/4 tsp. cinnamon

Combine your topping ingredients until crumbly, then in a 9" unbaked pie shell, put 1/2 of the raspberries in the bottom of the shell. Spread half of the crumb topping over them, then put the rest of the ingredients and finish out with the crumb topping. Bake at 425 degrees for 10 minutes then 350 degrees for 45 to 50 minutes.