Mixed Berry Crisp

Four different berries make a juicy, traditional dessert thats best served warm from the oven

. Leftovers can be reheated briefly in the microwave.

Prep Time: 15 minutes | Cook Time: 40 minutes | Makes: 6 servings

Topping

1 cup quick cooking or regular oats (not instant)

1/3 cup granulated sugar

1/3 all-purpose flour

1/4 tsp. salt

1/4 tsp. cinnamon

5 Tbsp. butter, cold and unsalted, cut into small pieces

Filling

1 pkg. (16 oz) Driscoll's Strawberries

1 pkg. (6 oz) Driscoll's Blueberries

1 pkg. (6 oz) Driscoll's Raspberries

1 pkg. (6 oz) Driscolls Blackberries

3 Tbsp. granulated sugar

2 Tbsp. all-purpose flour

1/4 tsp. cinnamon

Instructions

1.Preheat oven to 375F. Lightly butter an 8 x 8 inch or 2 quart glass or ceramic baking dish.

2.Hull and halve or quarter the strawberries.

3.Combine strawberries, blueberries, raspberries and blackberries in a large bowl, with 2 tablespoons sugar, 2 tablespoons flour and 1/4 teaspoon cinnamon. Transfer to prepared pan.

4.Mix oats and remaining sugar, flour, salt and cinnamon in a large bowl. Add butter and work into dry ingredients with a wooden spoon or pastry cutter until mixture is crumbly.

5.Sprinkle oat mixture evenly over berries.

6.Bake until berries are bubbly and topping is lightly browned and crisp, 35 to 45 minutes. Serve warm or room temperature with vanilla yogurt, ice cream or whipped cream.

by: Sean Paul

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