Fresh Berry Crisp

 

3

cups fresh strawberries, sliced

3

tablespoons cornstarch

2

tablespoons granulated sugar

1

pint (2 cups) fresh blueberries

1

pint (2 cups) fresh raspberries

2/3

cup packed brown sugar

1/2

cup Gold Medal® whole wheat flour

1/2

cup old-fashioned or quick-cooking oats

1/2

teaspoon ground cinnamon

1/4

teaspoon salt

1/3

cup butter or margarine, softened

Ice cream or whipped cream, if desired

• 1 Heat oven to 350°F. In 2-quart saucepan, mash 2 cups of the strawberries; stir in cornstarch and granulated sugar. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute. Carefully stir in blueberries, raspberries and remaining strawberries. Pour berry mixture into ungreased 8-inch square (2-quart) glass baking dish or 9-inch pie plate.
• 2 In small bowl, mix remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.
• 3 Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.