Filling
  • 1 Package (16 ounces) Driscoll's Strawberries
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 3 Tablespoons sugar
  • 2 Tablespoons all-pourpose flour
  • 1/4 Tsp. ground cinnamon
Topping
  • 1 Cup quick-cooking or old fashioned oats (not instant)
  • 1/3 Cup sugar
  • 1/3 Cup all-pupose flour
  • 1/4 Tsp. ground cinnamon
  • 1/4 Tsp. salt
  • 5 Tablespoons unsalted butter, chilled and cut into small pieces
Filling
  1. PREHEAT oven to 375°F.
  2. BUTTER or coat with cooking spray an 8-inch x 8-inch or 2-quart baking dish.
  3. HULL 1 package (16 ounces) Driscoll's Strawberries.
  4. CUT strawberries into quarters.
  5. PLACE strawberries into a large bowl.
  6. ADD 1 package (6 ounces) Driscoll's Blueberries.
  7. ADD 1 package (6 ounces) Driscoll's Raspberries.
  8. ADD 1 package (6 ounces) Driscoll's Blackberries.
  9. ADD 3 tablespoons sugar.
  10. ADD 2 tablespoons all-purpose flour.
  11. ADD 1/4 teaspoon ground cinnamon.
  12. STIR berry mixture to blend ingredients.
  13. POUR berry mixture into prepared baking dish.
  14. SET ASIDE berry mixture.
Topping
  1. PLACE 1 cup quick-cooking or old-fashioned oats (not instant) into a large bowl.
  2. ADD 1/3 cup sugar.
  3. ADD 1/3 cup all-purpose flour.
  4. ADD 1/4 teaspoon ground cinnamon.
  5. ADD 1/4 teaspoon salt.
  6. STIR oat mixture to combine ingredients.
  7. ADD 5 tablespoons unsalted butter (chilled and cut into small pieces).
  8. CUT butter into dry ingredients using a wooden spoon or pastry cutter until mixture is crumbly.
  9. SPRINKLE oat mixture evenly over berry mixture.
  10. BAKE 35 to 45 minutes or until berries are bubbly and topping is lightly browned and crisp.
  11. SERVE warm with vanilla ice cream or whipped cream.
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Calories 399
Total Fat 13.07 g
Saturated Fat 6.56 g
Cholesterol 25.44 mg
Sodium 100 mg
Total Carbohydrates 67.60 g
Dietary Fiber 9.57 g
Protein 7.97 g