Juicy mixed berries — blueberries, raspberries, and blackberries — get tossed with a touch of cornstarch and bright lemon juice, then left to bubble away under a thick, craggy topping. That topping comes together from hearty gluten free oats and almond flour, warmed with a hint of cinnamon and worked with cold butter until it turns into loose, clumpy crumbs. As it bakes, the topping turns deep golden and crisp while the berries soften into a jammy, glossy filling underneath. A short rest out of the oven lets everything set up just enough to hold its shape on the spoon without losing that fresh-from-the-oven bubble. It's a cozy, fruit-forward dessert that's easy to build into an added sugar–conscious kitchen, with plenty of natural berry sweetness doing the heavy lifting. Serve it warm straight from the dish for the best contrast between crisp topping and soft, spoonable fruit.
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Preheat the oven to 375°F (190°C). Lightly butter a 9-inch baking dish.
In a large mixing bowl, toss the berries with the granulated sugar, cornstarch, and lemon juice until evenly coated. Pour the mixture into the prepared baking dish and spread into an even layer.
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