Jumble Berry Crumble

Chef: Taste of Home

Course: Dessert

Servings: 8 people

3 cups halved fresh strawberries
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
2/3 cup sugar
3 tablespoons quick-cooking tapioca
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup butter, melted
Optional: Vanilla ice cream or sweetened whipped cream

In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11×7-in. baking dish; let stand for 15 minutes.
Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture.
Bake at 350° until filling is bubbly and topping is golden brown, 45-50 minutes. Serve warm and, if desired, with vanilla ice cream or sweetened whipped cream.

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