6 cups fresh or frozen blackberries (if frozen, thaw slightly) 1/4 cup granulated sugar (or sweeten to taste, use less sugar if the berries are very sweet) 2 tablespoons cornstarch 3 tablespoons unsalted butter, cut into 1/2 inch cubes 1/4 cup white flour 1/4 cup brown sugar, packed 1/4 cup uncooked, old fashioned rolled oats 1/2 teaspoon cinnamon 1/2 teaspoon vanilla powder (optional)
Preheat oven to 375 degrees F.
Place the blackberries in a large mixing bowl.
In a small mixing bowl combine the sugar and cornstarch. Blend thoroughly.
Sprinkle the sugar and cornstarch mixture over the berries and gently combine with a rubber spatula.
Spray an 8x8 inch pan with cooking spray and pour the berry mixture into the pan.
Place the pan in the oven and bake for 20 minutes.
While the fruit is heating in the oven, in a medium sized mixing bowl, add the butter, flours, brown sugar, oats, cinnamon and, if using, the vanilla powder. Use your fingers to blend the ingredients until crumbly.
After 20 minutes, remove the fruit from the oven and evenly sprinkle the crumb topping onto the fruit.
Return the crumble to the oven and bake for an additional 15 minutes.
Serve warm or at room temperature.
Because the fruit mixture in crumbles can sometimes bubble over the sides of the pan and onto your oven racks, cover a baking tray with a layer of foil and place the crumble pan on it before placing it in the oven. The foil lined pan will catch any drips and make clean up easy.
If you have any leftovers, keep the top crunchy by placing a paper towel over the crumble rather than using foil or plastic wrap.
225 calories, 7 grams fat, 42 grams carbohydrates, 2 grams proteinper serving. This recipe is low in sodium.