• 5 TBSP Maple Syrup*, divided
• 1 tsp Balsamic vinegar
• 6 cups fresh Blackberries*
• 3 TBSP Sugar
• 16 TBSP All-Purpose flour, divided
• 1/4 tsp + tsp Salt divided
• 1/3 cup Rolled Oats
• 2/3 cup chopped toasted Pecans*
• 1/3 Brown Sugar
• 3 TBSP Canola Oil

Preheat oven to 350*F.  Coat a deep baking dish with cooking spray.  Whisk together 2 TBSP maple syrup and vinegar in a bowl.  Place blackberries in a large bowl and drizzle maple mixture over them.  Add sugar, 3 TBSP flour and 1/8 tsp salt to berries, toss to combine. Transfer to prepared baking dish.  Combine remaining 13 TBSP flour, oats, pecans, brown sugar and remaining 1/4 tsp salt in a seperate bowl.  Drizzle oil and remaining 3 TBSP maple syrup over dry ingredients. Use fingers to combine thoroughly until small clumps form.  Arrange  topping clumps over berries.  Bake 30 to 45 minutes or until topping is lightly browned and berry juices are bubbling just around the edges of crisp.