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Simmer 1¼ cups raspberries, ¼ cup sugar, 2 Tbsp water for 10 mins.
Stir in 1 tsp lemon juice + ½ Tbsp cornstarch mixed with 1 Tbsp water. Cool.
Mix ½ cup flour, ½ cup sugar, pinch of salt.
Cut in ¼ cup cold butter until crumbly. Chill.
Whisk 2¼ cups flour, 1 cup sugar, 2 tsp baking powder, ½ tsp salt.
In another bowl, whisk 2 eggs, ⅔ cup milk, 1½ tsp vanilla, ¼ cup melted butter, ¼ cup oil, and 1 Tbsp lemon zest.
Fold dry into wet — don’t overmix.
Gently fold in 1½ cups raspberries + ½ cup white chocolate chips.
Fill liners, top with raspberry syrup and crumble.
Bake at 425°F for 5 mins, then 350°F for 15–18 mins (regular) or 25–30 mins (jumbo).