To Make the Crumb Topping

• In a medium bowl, combine flour, sugar and butter. Work the vegan butter into the dry ingredients with a fork or using your fingers until no butter chunks remain and the mixture is crumbly. Set aside.
  ¼ Cup Flour, ¼ Cup Granulated Sugar, 2 tablespoon Vegan Butter
• Line a muffin tin with paper liners. Preheat oven to 350* F
• In a large bowl, combine granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the oils.
  ¾ Cup Granulated Sugar, Zest of 1 Lemon
• Into the sugar, add applesauce, non-dairy milk, melted vegan butter and vanilla. Whisk well.
  ⅔ Cup Applesauce, ½ Cup Non-Dairy Milk, 7 tablespoon Vegan Butter, melted, 1 teaspoon Vanilla Extract
• Into the bowl, add flour, baking powder, and salt. Whisk just until the batter forms. Then add the raspberries and use a spatula and fold to distribute.
  2 Cups All-Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Kosher Salt, 1 Cup Raspberries, ripped into about ¼ inch pieces
• Portion batter into the lined muffin tin, filling each cavity almost all of the way. Then, sprinkle the tops of each muffin with a scant tablespoon of the crumb mixture.
• Bake in a 350* oven for 24-26 minutes, turning halfway through. Test for doneness by inserting a toothpick into the center of a muffin. It should come out clean.
• Cool slightly, then serve.