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