Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the raspberries.

In another bowl, combine the flour, oats, brown sugar, and melted butter. Mix until crumbly.

Drop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each cookie.

Sprinkle the crumble topping over each cookie.

Bake for 10-12 minutes or until the edges are lightly golden.

Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.