Blackberry Rye Crisp - The Local Palate

Ingredients

• 1½ cups rolled oats
• ½ cup benne seeds (or sesame seeds)
• 1 cup rye flour (or whole wheat flour)
• 1½ cups dark brown sugar
• 2 teaspoons salt
• ½ cup cold unsalted butter, cubed, plus more for the pan
• 4 cups blackberries, halved
• ½ cup dark brown sugar
• 2 teaspoons fresh lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ⅛ teaspoon ground black pepper
• Pinch of salt
• We bake this in individual ramekins, but you can use an 8x8-inch baking dish or a 6-inch cast-iron skillet. And remember: The smaller the butter is cubed, the more evenly crispy the top will be.