Submitted by Colette Fleming

Ingredients:

  • 2 cups blueberries
  • 2 cups blackberries
  • 2 cups raspberries
  • ¼ cup sugar
  • ¼ cup all-purpose flour
  • ¼ t cinnamon

Crisp Topping:

  • 1 cup rolled oats
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ white sugar
  • Pinch of salt
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
  • Whipped cream or vanilla ice cream for serving

Preparation

  1. Preheat oven to 350 degrees. Butter a 9 inch Pyrex pie plate.
  2. Gently combine the berries with sugar, flour and cinnamon; place in pie plate.
  3. Prepare the topping: combine oats, flour, both sugars and salt into bowl. Use a pastry blender or 2 knives to work in butter until topping resembles coarse meal.  Sprinkle evenly over the berries.
  4. Place pie plate on a baking sheet. Bake in center of oven until fruit is bubbling and topping is golden brown, about 1 hour.  Remove to a rack to cool slightly. 
  5. Serve in dessert bowls with whipped cream or ice cream.

Note: Can use any combination of berries to equal 6 cups