Jumbleberry Crumble (Mixed Fruit Cobbler)

I found this in the updated version of the "Taste of Home" cookbook. It was submitted by Mary Ann Dell of Phoenixville, PA, who says: "A friend brought this delicious, down-home dessert to church and fortunately also brought the recipe! It's wonderful with a dollop of whipped topping."

• Ready In: 55 mins
• Serves: 8

Ingredients

• 3  cups  halved fresh strawberries
• 1 1⁄2 cups fresh raspberries
• 1 1⁄2 cups fresh blueberries
• 2⁄3 cup sugar
• 3  tablespoons quick-cooking tapioca
• 1⁄2 cup all-purpose flour
• 1⁄2 cup quick-cooking oats
• 1⁄2 cup  packed brown sugar
• 1  teaspoon ground cinnamon
• 1⁄3 cup butter, melted

Directions

1. In a large bowl, combine strawberries, raspberries and blueberries.
2. Combine sugar and tapioca; sprinkle over berries and toss gently.
3. Pour into a greased 11x7 inch baking dish; let stand for 15 minutes.
4. In a small bowl, combine flour, oats, brown sugar and cinnamon.
5. Stir in butter; sprinkle over berry mixture.
6. Bake at 350 for 45-50 minutes or until filling is bubbly and topping is golden brown. Serve warm.