- 6
4.3/5
(8 Votes)
Ingredients
- 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
Preparation
Step 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.
In small bowl, mix remaining ingredients except ice cream with pastry blender or fork until crumbly; sprinkle over berry mixture.
Bake about 30 minutes or until topping is golden brown. Serve warm with ice cream.