Ingredients

serves 4

　　2/3 cup all-purpose flour

　　2 tablespoons rolled oats

　　1/3 cup packed brown sugar

　　1/2 teaspoon cinnamon

　　1/4 cup (1/2 stick) cold butter, cubed

　　1/2 cup pecans, toasted

　　1 cup fresh raspberries or blackberries

　　1/2 cup granulated sugar

　　1 tablespoon cornstarch

　　4 cups fresh blueberries

　　2 tablespoons honey

　　

Step 1

Preheat the oven to 375 degrees.

　　

Step 2

For the topping, in the bowl of a food processor, combine the flour, oats, brown sugar, and cinnamon, and process briefly to mince the oats. Add the butter and process until the mixture looks moist and begins to stick together. Stir in the pecans. Transfer to a small bowl and refrigerate.

　　

Step 3

In a large saucepan over high heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring, until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping, and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.