- 4 cups (2 pints) fresh blackberries
- 2 cups (1 pine) fresh blueberries
- 2 tablespoons Sucanat
- 1 teaspoon lemon zest
- 1 tablespoon light spelt flour
- 2/3 cup rolled oats
- ½ cup Sucanat
- 1/4 cup light spelt flour
- ½ cup (1 slick) butter
- ½ cup finely chopped walnuts
- 2 teaspoons ground cinnamon
- Preheat the oven to 350 degrees F. Lightly grease a 9-inch pie plate.
- To make the filling, in a medium bowl, combine the berries, Sucanat, lemon zest, and flour.
- To make the topping, in a food processor, pulse the oats, Sucanat, flour, butter, walnuts, and cinnamon until just combined. Pour the berry filling into the prepared pan and sprinkle the topping over the top.
- Bake until the topping is golden brown and the juice is oozing and bubbling, about 40 minutes.