Add blackberries, raspberries, and honey to a large saucepan; cover, and cook on medium-low until berries are thawed. Combine lemon juice and cornstarch; add to the berries, and gently stir. Evenly spoon into lightly oiled individual ramekins. (May use an 8x8-inch cake pan instead of ramekins.)
For the Topping
Preheat oven to 350°.
In a medium mixing bowl, whisk together flour, salt, and cinnamon. Add canola oil, and stir to combine. Lastly, add honey; use hands to combine mixture into crumbs. Sprinkle crumbs over mini cobblers.
Bake for 20 -30 minutes or until tops are golden brown and filling is bubbly. If tops begin to brown before the filling is bubbling, loosly cover with foil and continue to bake.