Filling:
2 cups blackberries
1 tsp. cinnamon
2 Tbs. flour
3 Tbs. sugar
Topping:
1/4 cup rolled oats
4 Tbs. flour
2 Tbs. sugar
2 Tbs. sliced almonds, crumbled
1 tsp. baking soda
vegetable oil
Lightly grease a mini loaf pan and preheat oven to 350 F.
In a bowl sprinkle the blackberries with the flour, sugar, and cinnamon and toss to combine. Pour into the pan.
Combine the remaining dry ingredients for the topping and stir well to combine. Pour in a little of the oil and with a fork whisk to combine. Add a little more oil, whisking, until the topping resembles a coarse meal. Dump on top of the berries.
Bake on a cookie sheet for about 20 minutes until the topping is crisp and the berries are bubbling.
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