In a sauce pan set over medium heat, cook raspberries, apples an lemon juice until the fruit begins to break down. Transfer the filling to oven safe ramekins
In a large bowl, whisk whole wheat flour and oat flour.
Mix in the honey.
Use your hands to mix in the butter. The mixture will be coarse and sandy. Sprinkle the mixture on the filling in the ramekins.
Bake at 180C for 20-25 minutes of until the crisp topping is golden-brown.
Serve with a scoop of vanilla ice-cream and fresh raspberries.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/raspberry-apple-crisp/