Preheat oven to 350 degrees F. Line 4 ramekins with raspberries (about 9 each) and place on a lined baking sheet.
In a medium bowl, mix butter, 2 Tablespoons sugar, flour, milk, baking powder, salt and vanilla with a wooden spoon. Spoon a heaping tablespoon of batter over fruit and spread evenly.
Mix remaining 2 Tablespoons sugar and 1/4 cup warm water. Pour evenly over each ramekin.
Bake for 28-30 minutes, until topping is golden brown and fruit is bubbling.
Serve warm with whipped cream or vanilla ice cream.