• 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Blackberries
  • 2 Packages (6 ounces or 1 1/4 cup each) Driscoll's Blueberries
  • 1 Cup sugar
  • 1 1/4 Cups all-purpose flour, divided
  • 1 1/2 Teaspoons grated orange zest
  • 1 1/2 Teaspoons ground cinnamon
  • 1/4 Tsp. ground nutmeg, plus more for garnish if desired
  • 1/4 Tsp. ground allspice
  • 1/4 Cup orange juice
  • 1 1/2 Teaspoons vanilla extract
  • 1 Cup almond meal
  • 1/2 Cup old-fashioned or quick-cooking oats (not instant)
  • 1 Cup butter, softened (2 sticks)
  1. Preheat oven to 350ºF.
  2. Place berries in a large bowl. Add sugar, 1/4 cup flour, orange zest, cinnamon, nutmeg and allspice. Stir gently to combine. Drizzle orange juice and vanilla over berries. Mix lightly. Place fruit mixture into a 10-inch deep-dish glass pie plate or 9 x 9-inch baking dish.
  3. Mix remaining 1 cup flour, almond meal and oats in a large bowl. Add butter and work in with a wooden spoon or pastry cutter until mixture is crumbly. Sprinkle evenly over berries.
  4. Bake 40 to 45 minutes or until berries are bubbly and topping is golden brown. (Place a piece of foil on rack under baking dish to catch any drips while baking.)
  5. Serve warm with vanilla ice cream and sprinkle with nutmeg, if desired.
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Calories 373
Total Fat 17.61 g
Saturated Fat 10.67 g
Cholesterol 53.47 mg
Sodium 101 mg
Total Carbohydrates 52.59 g
Dietary Fiber 4.83 g
Protein 4.09 g