Blackberry Crumble Recipe

Preheat oven to 350˚ F. Grease a 9x9 square baking pan. Rinse blackberries.
In a large bowl, stir together oats, flour, brown sugar, chopped pecans, cinnamon, salt, and baking powder.
In a separate bowl, melt butter and add 3/4 teaspoon vanilla. Whisk it all together. Pour your butter mixture into the oat mixture and stir until you get a moist oat crumble. Press 2/3 of the oat crumble into your favorite 9x9 square pan and set it aside.
In a small saucepan, mix rinsed blackberries with fresh lemon juice and granulated white sugar. Using medium heat, cook the filling down until the sugar melts and you see a deep red color on your spoon.
Mix the cornstarch and water together in a small bowl. When the blackberry filling starts to gently boil, add the cornstarch water. Stir well just until the filling starts to thicken. Turn off the heat and stir in 3/4 teaspoon vanilla extract.
Carefully pour the hot filling onto your bottom crust. Sprinkle the remaining 1/3 oat mixture on top of the filling with your hands.
Bake the squares in a preheated 350˚F oven for 35 - 40 minutes or until the crust is golden brown and the filling is bubbly. Let cool for at least 20 minutes before serving.