Jumbleberry Crumble
Servings 8 people
Ingredients
- 3 cups strawberrier fresh, halved
- 1 1/2 cups raspberries fresh
- 1 1/2 cups blueberries fresh
- 2/3 cup sugar
- 3 tbs tapioca quick-cooking
- 1/2 cup all-purpose flour
- 1/2 cup oats quick-cooking
- 1/2 cup brown sugar packed
- 1 tsp cinnamon ground
- 1/3 cup butter melted
- vanilla ice cream or sweetened whipped cream, optional
Instructions
- 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.
- 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.
Notes
Jumbleberry Crumble
A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —