Marionberry Crisp

Preheat your oven to 190°C (375°F) with a rack positioned in the middle. Grease a 2-quart (2L) square glass baking dish with a thin layer of butter or nonstick spray to prevent sticking.

In a large mixing bowl, combine the rinsed, dried marionberries, granulated sugar, cornstarch, and fresh lemon juice. Gently toss with a silicone spatula until all berries are evenly coated, taking care not to mash the fruit, then pour the mixture into the prepared baking dish and spread into an even layer.

In a separate medium bowl, whisk together the rolled oats, all-purpose flour, packed light brown sugar, ground cinnamon, and fine sea salt until fully combined. Add the cold cubed butter, then use your fingertips to rub the butter into the dry ingredients until the mixture forms coarse, pea-sized clumps with no dry flour remaining.

Sprinkle the crumb topping evenly over the marionberry filling, covering the entire surface. Do not press the topping down firmly—leave it loose and uneven to create a crunchy, craggy texture after baking.

Place the baking dish on the middle oven rack, and bake for 35 to 40 minutes, until the topping is deep golden brown and the berry filling is bubbling vigorously around the edges of the dish. If the topping browns too quickly after 25 minutes, tent a loose piece of aluminum foil over the top for the remaining bake time.

Remove the crisp from the oven and let it rest on a wire rack for 15 minutes to allow the filling to set. Serve warm, optionally with a scoop of vanilla ice cream or dollop of freshly whipped cream.