Another glorious nursery-reworking, and none the worse for that. I feel that in the interests of fair trading, I should probably name this Blackberry Soggy, since what is so delish about it is its butter-fudgy topping, but since “crisp” is what these kinds of non-crumble pies are known as, I stick to that.

It’s simplicity itself to make, and the daughter of a friend of mine, who had never, ever made a dessert or baked anything before, has had a runaway success with it that threatens to go, delightfully, to her head. But a dessert this good quite reasonably causes evangelical fervor. Its ease of assembly is a bonus.

Ingredients

• 1/2 cup (1 stick) plus 1 tablespoon butter
• 3/4 cup rolled oats
• 1/2 cup flour
• 1/2 cup light brown sugar
• 1/2 cup flaked almonds
• 1/4 cup sunflower kernels
• 1 teaspoon ground cinnamon
• 4 cups blackberries
• 1/4 cup vanilla or granulated sugar
• 2 teaspoons cornstarch