Ingredients

• 0.25 cups cold water
• 3 tablespoons cornstarch
• 4 cups fresh blackberries
• 0.5 cups white sugar
• 0.5 cups brown sugar
• 1 teaspoon vanilla extract
• 1 cup cornflakes cereal , coarsely crushed
• 1 cup all-purpose flour
• 0.5 cups old-fashioned rolled oats
• 0.33 cups brown sugar
• 0.5 teaspoons pumpkin pie spice
• 0.5 teaspoons salt
• 0.25 cups butter
• 2 tablespoons cold water , or as needed
• 0.25 cups butter , melted

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk ¼ cup water and cornstarch together in a medium saucepan until smooth; stir in blackberries, white sugar, and ½ cup brown sugar. Bring to a boil over medium heat; stir until filling thickens, about 2 minutes. Off heat, stir in vanilla extract. Pour filling into a 9x13-inch baking dish; set aside.
3. 3 Combine cornflakes, flour, oats, ⅓ cup brown sugar, pumpkin pie spice, and salt in a large bowl. Cut in ¼ cup butter with a pastry cutter until mixture resembles coarse crumbs; stir in 2 tablespoons water, 1 tablespoon at a time, until crust begins to hold together. Sprinkle crust over filling; drizzle with ¼ cup melted butter.
4. 4 Bake in the preheated oven until crust begins to brown, about 10 minutes. Turn on the broiler and broil until crust is golden brown, about 2 minutes more.

Nutrition per serving