Triple-Berry Crisp
Ingredients
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 pint (2 cups) fresh blueberries*
- 1 pint (2 cups) fresh raspberries*
- 1 cup fresh blackberries*
- 1 tablespoon lemon juice
- 1 1/4 cups packed brown sugar
- 1 cup Gold Medal™ all-purpose flour
- 3/4 cup quick-cooking or old-fashioned oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup butter or margarine
- Whipping (heavy) cream, if desired
Instructions
- Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
- Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
- Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.
