Blackberry Crisp

2  cups		blackberries
1/2  tablespoon		lemon juice
1/4  cup		water
1  tablespoon		corn starch
1/2  cup		crushed pecans
1/2  cup		rolled oats
2  tablespoons		sugar
1  tablespoon		whole-grain flour
1  teaspoon		vanilla extract
1/2  teaspoon		cinnamon
1/8  teaspoon		nutmeg

Tip: For nutritional information on all the ingredients in Blackberry Crisp just click on each ingredient name. Then adjust the serving size for any Blackberry Crisp ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a small bowl add the sugar and cornstarch, stirring well to combine. Set aside. Meanwhile, measure 1/2 cup of the blackberries, place them in a saucepan with 1/4 cup of water and lemon juice.

Bring to a boil. When boiling add the cornstarch mixture, stirring constantly. Lower heat and simmer until mixture becomes translucent. Immediately remove from heat and fold in the remaining 1 1/2 cups of berries.

Combine the nuts, oats, flour and spices in a food processor. Process until the nuts are quite ground but some pieces are still visible.

Combine the ground topping with the 1-2 TBSP honey and extract. You can add a few tablespoons of water, as needed, if it needs more sticking power.

Place fruit in a shallow baking dish (or 4 separate dishes) and top with crumb. Bake at 325 for 30 minutes or until brown and bubbly.