Summer Berry Crisp

From Parade Magazine 6/15/07

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  cups blueberries
• 2  cups blackberries
• 2  cups raspberries
• 1⁄4 cup sugar
• 1⁄4 cup all-purpose flour
• 1⁄4 teaspoon cinnamon

• Crisp topping

• 1  cup rolled oats
• 1⁄2 cup all-purpose flour
• 1⁄2 cup brown sugar
• 1⁄2 cup sugar
• 1  pinch salt
• 1⁄2 cup  cold unsalted butter, cut into small pieces
•  whipped cream or  vanilla ice cream, for serving

Directions

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