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
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.
