Jumbleberry breakfast crisp

1 cup granulated sugar;

1⁄2 teaspoon ground cinnamon;

1 teaspoon pure vanilla extract;

1 teaspoon fresh lemon juice;

1⁄4 teaspoon fine sea salt;

2 cups fresh blueberries;

2 cups fresh raspberries, blackberries, and/or sliced strawberries;

1 cup all-purpose flour;

1 cup granola;

1⁄2 cup walnut pieces;

1⁄4 cup sweetened flaked coconut;

1⁄2 cup packed light brown sugar;

1⁄2 cup Cope’s Dried;Sweet Corn (optional);

8 tablespoons (1 stick) butter, cut into small cubes and chilled;

Plain or vanilla yogurt, for serving.

Stir together the granulated sugar, cinnamon, vanilla, lemon juice, and salt in a large bowl. Add the berries and toss to coat. Pour into the prepared dish.
Stir together the flour, granola, walnuts, coconut, brown sugar, and corn (if using) in a medium bowl. Add the butter and toss to coat, then use your fingertips to work it in until the pieces are the size of garden peas. Squeeze about one-third of the topping into balls the size of marbles, but leave the rest crumbly. Sprinkle the topping evenly over the berries.
Bake until the topping is golden and the juices are bubbling, about 30 minutes. Set aside for at least 5 minutes before serving warm, topped with the yogurt.