Description
Fresh blackberries and blueberries are baked to perfection and topped with a sweet, crunchy, perfect oatmeal pecan topping!
Ingredients
- 2 cups Blackberries
- 1-½ cup Blueberries
- 2 Tablespoons Sugar
- 2 Tablespoons Cornstarch
- ½ cups Old Fashioned Oats (I Used Gluten Free Oats)
- ¼ cups Flour (I Used Gluten Free Bisquick)
- ¼ cups Chopped Pecans
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Butter
- 2 cups Blackberries
- 1-½ cup Blueberries
- 2 Tablespoons Sugar
- 2 Tablespoons Cornstarch
- ½ cups Old Fashioned Oats (I Used Gluten Free Oats)
- ¼ cups Flour (I Used Gluten Free Bisquick)
- ¼ cups Chopped Pecans
- 3 Tablespoons Brown Sugar
- 2 Tablespoons Butter
Preparation
Preheat oven to 350 F.
In a mixing bowl combine the berries, sugar and cornstarch until berries are completely covered. Grab a large cast iron skillet (10- to 12-inch) or a deep dish pie pan and spray with cooking oil. Pour berries into pan.
Wipe your mixing bowl clean and combine the oats, flour, pecans and brown sugar well. Then cut in the butter with a pastry cutter or use your hands to blend in the butter. It should be combined well and the mixture will be crumbly.
Pour the oatmeal topping over your berries, making sure to distribute it evenly. Bake for 20 minutes and serve warm with ice cream.
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