Mini Blackberry Crumbles

Note: I used six 4.9″ mini pie plates for this recipe.

Preheat oven to 375 F. Divide the blackberries evenly into the 6 mini pie plates and place on a rimmed sheet pan (I used a 10×15 jelly roll pan).

In a small bowl, mix together the sugar, cornstarch, water, and lemon juice; pour evenly over the berries.

In a medium bowl, whisk together the oats, salt, cinnamon, flour, and brown sugar until well combined. Use a pastry cutter or two knives to cut the butter into the oat mixture until it resembles pea-size crumbs; distribute evenly over the berries.

Bake on the center rack of the preheated oven for about 15-20 minutes or until the juices are bubbling and the crumb topping is golden brown.

Serving suggestions: add a drizzle of heavy cream, a dollop of whipped cream, or a scoop of vanilla ice cream.