Blackberry Raspberry Crisp

• For the filling:
• 4 cups (24 oz) blackberries
• 2 cups (12 oz) raspberries
• 2 tablespoons cornstarch
• 1-3 tablespoons granulated sugar (depending on the sweetness of the berries)
• For the topping:
• 2/3 cup old-fashioned (rolled) oats
• 1/2 cup chopped pecans or walnuts
• 1/2 cup all-purpose flour (for a gluten-free version, use sweet rice flour)
• 1/2 cup packed brown sugar
• 1/4 teaspoon coarse salt
• 4 ounces (1 stick) cold unsalted butter, cubed

1. Preheat oven to 375u0b0 F, and position a rack in the middle. Lightly grease a 2-quart baking dish, and line a baking sheet with aluminum foil. Combine blackberries, raspberries, cornstarch, and sugar in the baking dish, and toss to combine. Set aside.
2. In a large mixing bowl, combine oats, nuts, flour, sugar, and salt. Add butter and use a pastry cutter, two forks, or your fingers to mix the butter into the dry ingredients until the mixture is crumbly. Spread the topping evenly over the fruit. Place the baking dish on the baking sheet, to catch any bubble-overs. Bake for 35-40 minutes, or until the topping is golden and the fruit underneath is bubbling.
3. Remove the crisp from the oven and let cool for at least 15 minutes before serving. Serve warm with whipped cream or ice cream.

blackberries, raspberries, cornstarch, sugar, oldfashioned, pecans, allpurpose flour, brown sugar, coarse salt, cold unsalted butter

Taken from food52.com/recipes/24805-blackberry-raspberry-crisp (may not work)