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cup granulated sugar
pint (2 cups) fresh blueberries*
pint (2 cups) fresh raspberries*
cup fresh blackberries*
tablespoon lemon juice
cups packed brown sugar
cup Gold Medal™ all-purpose flour
cup quick-cooking or old-fashioned oats
teaspoon ground cinnamon
cup butter or margarine
Whipping (heavy) cream, if desired
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.
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.
Bake about 30 minutes or until topping is golden brown. Cool at least 20 minutes. Serve warm with whipping cream.
5 cups of either blueberries, raspberries or blackberries can be used for the mixed berries.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 2 Fruit; 3 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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