In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir and set aside. For the crisp: Butter an 8-inch square baking dish. Preheat the oven to 425 ̊. Mix until it looks crumbly. For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. For the topping: In a large bowl, add the flour, oats, granulated sugar, brown sugar and salt and mix to combine. Place the baking dish on a cookie sheet - … In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Add butter and pinch into chunks. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Add the flour and stir to combine. Sprinkle the topping evenly over the top of the fruit filling. Stir it around, then add the cold butter and use a pastry blender to cut the butter into the dry ingredients. Preheat oven to 350 degrees. For the dough: In a separate bowl, combine the flour, sugar, baking powder and salt. Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. For the fruit: Place the blueberries in a large bowl and sprinkle in the sugar and lemon juice. In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla.