To make the crisp topping, melt the 2 tablespoons of butter in a skillet over medium-high heat. Add the rolled oats, pecans, brown sugar and cinnamon. Cook for 4-5 minutes, stirring frequently until toasty and lightly browned. Remove the topping mixture from the pan and set aside.
Melt the remaining tablespoon of butter in the same pan over medium heat. Add the berries and granulated sugar. Cook for 3-4 minutes or until the berries are soft and warm. Sprinkle with the crisp topping. Serve immediately with a scoop of vanilla ice cream.
In Champagne coupes or your favorite dessert dishes, spoon in a layer of warm berries. Sprinkle generously with brown sugar crisp topping. Top each serving with a scoop of vanilla ice cream.
For a charming touch, slice two strawberries into heart shapes and place on top just before serving.
