Blackberry Cobbler

On our hike on Sunday we found a ton of blackberries. After bringing back all we could reasonably carry, we ended up with a full gratin dish:
I sprinkled the berries with some of the remaining gelierzucker (reasoning that it would help thicken the sauce), improv'ed a topping out of oats, butter, and sugar (milled raw sugar), and baked at 170C until it looked done.

We ate the cobbler with creme fraiche and it was deeeelicious.