3/4cupsbutter{cut into pats}{dairy-free butter works too}
Instructions
Preheat oven to 350 degrees. Grease a 9x13 pan.
In a stand mixer (or using a pastry cutter), mix the oats, flour, brown sugar, cinnamon, and cut in the chunks of butter. Process until the butter is incorporated and you can make an "oat ball" if you grab some of the topping.
In a separate bowl, whisk the eggs and cornstarch together; mixing REALLY well.
Add the vanilla, yogurt, and honey; stir well.
Gently fold in the blackberries.
Pour the fruit custard into the greased pan, and top with the oat topping.
Bake for 50 minutes, and then cool for at least an hour.
Notes
Inspired by Joy the BakerYou can use frozen blackberries if you’d like. Allow them to thaw and drain the excess juices before incorporating into the custard mixture.