So Yummy I made this two days in a row.

Bumbleberry Crisp
Modified from Pioneer Woman 's raspberry crisp.... her pictures are prettier... but mine is better... you'll see why at the end. 

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 5 cups fruit

in a large bowl

2 T corn starch

1 cup sugar (less than original recipe)

2 T vanilla... yes marie... that's an actual measuring spoon!

1.5 cups butter... chopped into bits.

2 cups brown sugar
2 cups flour
2 cups oatmeal
1/2 cup pecans chopped fine (optional)

Mix until crumbly.

Pour ontop of fruit in an 8 by 13 pan. Bake at 350 degrees for 30-40 minutes until the top is golden.

So... the best part about this and why MINE is better than PW's is... the topping.  It's almost double hers.... yup.  I love the topping. Everyone loves the topping.... why not satisfy your crumb topping craving? so good.

The second best part about this crisp?  You can cut a piece out and eat it with your hands... sans plate.... sans napkin.... just pick a piece of leftovers up and pop it in your mouth...  It holds together that well.  You will eat the entire rest of the pan this way I promise... when no one is looking.  Just don't ask me to explain what happened to the rest of the pan to your significant other.... there will be no dishes or cutlery to expose you... it can be our little secret.