15 prep + 45 min cooking | 6 | holiday and events | dessert
Four different berries make a juicy, traditional dessert that's best served warm from the oven. Leftovers can be reheated briefly in the microwave. You can also use varying combinations of berries if you like. Just make sure to use the same total amount of berries called for in the recipe.
PREHEAT oven to 190°C.
BUTTER or coat with cooking spray an 20 cm x 820 cm
HULL 450 grams of Driscoll's Strawberries.
CUT strawberries into quarters.
PLACE strawberries into a large bowl.
ADD 170 grams of Driscoll's Blueberries.
ADD 170 grams of Driscoll's Raspberries.
ADD 170 grams of Driscoll's Blackberries.
ADD 40 grams of sugar.
ADD 50 grams of all-purpose flour.
ADD 1/4 teaspoon ground cinnamon.
STIR berry mixture to blend ingredients.
POUR berry mixture into prepared baking dish.
SET ASIDE berry mixture.
PLACE 90 grams of quick-cooking or old-fashioned oats (not instant) into a large bowl.
ADD 70 grams of sugar.
ADD 50 grams of all-purpose flour.
ADD 1/4 teaspoon ground cinnamon.
ADD 1/4 teaspoon salt.
STIR oat mixture to combine ingredients.
ADD 70 grams of unsalted butter (chilled and cut into small pieces).
CUT butter into dry ingredients using a wooden spoon or pastry cutter until mixture is crumbly.
SPRINKLE oat mixture evenly over berry mixture.
BAKE 35 to 45 minutes or until berries are bubbly and topping is lightly browned and crisp.
SERVE warm with vanilla ice cream or whipped cream.
