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Preheat oven to 375° F, and position a rack in the middle. Lightly grease a 2-quart baking dish, and line a baking sheet with aluminum foil. Combine blackberries, raspberries, cornstarch, and sugar in the baking dish, and toss to combine. Set aside. In a large mixing bowl, combine oats, nuts, flour, sugar, and salt. Add butter and use a pastry cutter, two forks, or your fingers to mix the butter into the dry ingredients until the mixture is crumbly. Spread the topping evenly over the fruit. Place the baking dish on the baking sheet, to catch any bubble-overs. Bake for 35-40 minutes, or until the topping is golden and the fruit underneath is bubbling. Remove the crisp from the oven and let cool for at least 15 minutes before serving. Serve warm with whipped cream or ice cream.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Pressure cook then air fry crisp lid — tender and crispy in one pot