Juicy berries are marvelous nestled under a crispy top. This dessert is easy enough for a beginning baker to make and serve with pride.

　　

Ingredients

2 cups blueberries

　　2 cups blackberries

　　2 cups raspberries

　　1/4 cup sugar

　　1/4 cup all-purpose flour

　　1/4 teaspoon cinnamon

　　

Crisp topping:

1 cup rolled oats

　　½ cup all-purpose flour

　　½ cup brown sugar

　　½ cup sugar

　　Pinch of salt

　　½ cup (1 stick) cold unsalted butter, cut into small pieces

　　Whipped cream or vanilla ice cream, for serving

　　

Step 1

Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.

　　

Step 2

Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.

　　

Step 3

Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.

　　

Step 4

Place the pie plate on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

　　

Nutrition Per Serving

Nutritional analysis per serving (without whipped cream or ice cream): 460 calories

　　78 g carbohydrate

　　5 g protein

　　17 g fat

　　40 mg cholesterol

　　#### Nutritional analysis provided by PARADE