Berries and a sweet, crunchy oatmeal topping are just meant to go together. Serve this blackberry crunch with some vanilla ice cream or freshly whipped cream for a summertime dessert win!
In a greased 8 in square pan, 8 inch oven-safe skillet or 2.5 quart baking dish, mix together blackberries, sugar, and corn starch and let sit for as you gather everything else up.
Stir in the maple syrup, lemon juice and salt.
In a small bowl, mix together the flour, oats, baking powder, salt, brown sugar and cinnamon.
Place the butter in the bowl with the dry ingredients and using a couple of knives (or your fingers) work the mixture until it is crumbly and well mixed.
Spread topping over berries and bake for 35-40 minutes.
I like it best served warm with MiMi's homemade vanilla ice cream!
Notes
You can use coconut oil in place of the butter if your prefer.I like using white whole wheat flour in this recipe, but all-purpose flour also works great.