2/3 cup all purpose flour 2 Tablespoons rolled oats 1/3 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 cup (1/2 stick) cold butter, cubed 1/2 cup pecans, chopped 1 cup fresh raspberries or blackberries 1/2 cup granulated sugar 1 Tablespoon cornstarch 4 cups fresh blueberries 2 Tablespoons honey
Preheat oven to 375*F.
For the topping, in the bowl of a food processor, combine the flour, oats, brown sugar, and cinnamon. Process briefly to mince the oats. Add the butter and process until the mixture looks moist and begins to stick together. Stir in the pecans. Transfer to a small bowl and refrigerate.
In a large saucepan over hight heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring, until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping, and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm with vanilla ice cream.
