Mix the Fresh Raspberries (125 gram), Fresh Strawberry (250 gram), and Fresh Blueberries (120 gram) together in a bowl with the Sugar-Free Blackberry Jam (1 tablespoon). Spoon into a baking dish and set aside.
Preheat oven to 340 degrees F (170 degrees C).
In a large bowl, sift the Cake Flour (1 1/2 cup), then stir in the Old Fashioned Rolled Oats (1/2 cup), Ground Cinnamon (1 teaspoon), Brown Sugar (2 tablespoon), Baking Powder (1 1/2 teaspoon), and Salt (1/4 teaspoon). Then rub in the Butter (6 tablespoon).
Stir in the Milk (1/2 cup) (plus 3 more tablespoons), Honey (1 tablespoon), Yolk of the Egg (1), and Vanilla Essence (1 teaspoon).
Dollop the crumble crisp onto the berries with a large spoon, leaving some gaps for air to escape.
Bake in the center of the oven for about 30 minutes, until the crumble crisp is golden on the outside and is cake-y towards the berries.
Cool for 15 minutes, then serve with whipped cream or ice cream. Enjoy!