Filling
  • 1 Package (16 ounces or 3 cups) Driscol's Strawberries
  • 1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Raspberries
  • 1 Package (6 ounces or 1 1/3 cup) 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 375ºF. Lightly butter an 8 x 8 inch or 2-quart glass or ceramic baking dish. Hull and halve or quarter the strawberries. Combine strawberries, blueberries, raspberries, blackberries, sugar, flour and cinnamon in a large bowl. Transfer to prepared pan.
Topping
  1. Mix oats, sugar, flour, cinnamon and salt in a large bowl. Add butter and work into dry ingredients with a wooden spoon or pastry cutter until mixture is crumbly. Sprinkle oat mixture evenly over berries. Bake 35 to 45 minutes or until berries are bubbly and topping is lightly browned and crisp. Serve warm or room temperature with vanilla yogurt, ice cream or whipped cream.
-
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