For filling, combine sugar and cornstarch in a small bowl. Add berries and toss to coat evenly. Divide berry mixture between 2 (5-inch) heart­shaped pie plates or 5-inch baking dishes.

For topping, combine oats, brown sugar, flour, cinnamon, sugar, ginger and salt in small bowl. Cut in cold butter using pastry blender or two knives, then mix with a fork until mixture resembles coarse crumbs. Top berries with ½ cup mixture each. Bake 20 to

25 minutes or until oat mixture is golden brown and berries are bubbling around the edges. Serve warm with vanilla ice cream, if desired.