Triple-Berry Crisp

 

1/2

cup granulated sugar

1/4

cup cornstarch

1

pint (2 cups) fresh blueberries*

1

pint (2 cups) fresh raspberries*

1

cup fresh blackberries*

1

tablespoon lemon juice

1 1/4

cups packed brown sugar

1

cup Gold Medal® all-purpose flour

3/4

cup quick-cooking or old-fashioned oats

1

teaspoon ground cinnamon

1/4

teaspoon salt

3/4

cup butter or margarine

Whipping (heavy) cream, if desired

• 1 Heat oven to 375°. Grease bottom and sides of square baking dish, 8x8x2 inches, with shortening. Mix granulated sugar and cornstarch in 3-quart saucepan. Add berries and lemon juice; toss until evenly coated. Heat to boiling over medium-low heat. Boil 3 to 4 minutes, stirring frequently, until thickened. Spoon berry mixture into baking dish.
• 2 Mix brown sugar, flour, oats, cinnamon and salt in large bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs; sprinkle over berries.
• 3 Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.