• 2 lbs blackberries, fresh or frozen
• 3 Tablespoons cornstarch
• 1 3/4 cup sugar, divided
• 1 cup oatmeal
• 1 cup flour
• 2 refrigerated pie crusts
• 1/2 cup butter

In a ziploc bag or lidded container, combine the blackberries with the cornstarch and 3/4 cup of sugar. Seal and allow to sit for 2 hours. Once the 2 hours has elapsed, preheat the oven to 350F.

In 9×9 glass pans, roll out the pie crusts and push gently into the corners and edges to fully cover. Pour half of the blackberry mixture into each. In a mixing bowl, combine the remaining 1 cup of sugar with the oatmeal and flour to create a crumble topping. Spread half onto each pan of blackberries and cover completely with a thin layer of butter. Bake at 350F for 30-35 minutes.