Jumbleberry Crumble

11 ingredients
3 steps

Ingredients

  • 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
  • Vanilla ice cream or sweetened whipped cream, optional

Directions

  1. 1
    In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11x7-in. baking dish; let stand for 15 minutes.
  2. 2
    Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture.
  3. 3
    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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