"Berries grow abundantly in the Smokies, serving as the staple summer diet for black bears—and as trail snacks for hikers—and they’re the inspiration for this blackberry oat crumble, a simple pastry that can double as breakfast or dessert."
2 heaping cups fresh blackberries
1 tablespoon sugar
1 tablespoon cornstarch
1 ½ cups all-purpose flour
1 ½ cups quick cooking oats
1 cup packed brown sugar
1/3 cup chopped pecans
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter, at room temperature
Preheat the oven to 350°F. Line a 9 × 9-inch baking dish with parchment paper and coat it with a thin film of cooking spray. In a small bowl, combine the blackberries, sugar, and cornstarch. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl and using a handheld electric mixer, beat the flour, oats, brown sugar, pecans, baking soda, salt, and nutmeg until combined. Add the butter and beat on low speed until the mixture resembles coarse crumbs.
Spread half the oat mixture evenly across the prepared baking dish. Press the mixture firmly into the bottom of the dish. Spread the blackberry mixture evenly over the oats. Sprinkle the remaining oat mixture over the blackberries, but do not press down. Bake for 30–35 minutes until golden brown. Let cool completely, then slice into sixteen squares.