Blackberry Crisp

I took 2 cookbooks out of the library a few weeks ago and haven't used either of them yet.  On Sunday, I got an email reminding me that my books would be due back by Tuesday, so it made me flip through them and copy some recipes before returning them.  One of the books that I took out was Nigella Express by Nigella Lawson.  This recipe looked delicious, and since we had a pint of blackberries in the fridge from last weekend, I wanted to use them up before they were completely mushy.  Unfortunately, they had already gotten moldy, so I bought a bag of frozen blackberries to use instead.  I adjusted the amounts of the ingredients to make enough to only serve Joel and I, but both original and my amounts are listed below.  This was a great warm dessert for a night home alone.  I paired it with a little Tahitian vanilla gelato.  Yum!

1/2 cup plus 1 tablespoon Butter (1 used 3 tablespoons)
3/4 cup Rolled Oats (I used 1/4 cup)
1/2 cup Flour (I used 1/8 cup)
1/2 cup Light Brown Sugar  (I used 1/8 cup)
1/2 cup flaked almonds  (I used 1/8 cup)
1/4 cup Sunflower Kernels (I used 1 tablespoon)
1 teaspoon Ground Cinnamon  (I used 1/3 teaspoon)
4 cups Blackberries (I used approximately 1 pint)
1/4 cup Vanilla Sugar or Granulated Sugar (I used 1 tablespoon)
2 teaspoons Cornstarch (I used 2/3 teaspoon)

Preheat oven to 400 degrees.  Melt butter and put aside for a moment.  Combine oats, flour, brown sugar, almonds, sunflower kernels, and cinnamon in a bowl.  Tip blackberries into a wide shallow baking dish and sprinkle over the vanilla sugar and cornstarch, and tumble about to mix.  Stir the melted butter into the crisp topping and spoon on top of the blackberries to coat, but not absolutely thoroughly.  Bake for 25 minutes and serve with ice cream.  Serves 4-6.