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This recipe is a beautiful combination of blueberries, raspberries and cherries, mixed with a bit of brown sugar.
You know it’s going to be delicious just by looking at those ingredients, right? Don’t worry if you don’t have the exact same berries at hand. I used cranberries, strawberries and red currants, since that’s what I happened to have at the moment. It turned out awesome! Serve with some of your favorite ice cream and you’ll get a dessert to die for!
2 cups blueberries
2 cups raspberries
2 cups cherries
½ cup Domino brown sugar
1 ½ Tbsp Argo cornstarch
1 Tbsp fresh lemon juice
½ cup Gold Medal flour
½ cup packed brown sugar
½ cup oats
¾ teaspoon ground cinnamon
6 Tbsp Land O’ Lakes unsalted butter, softened
Preheat oven to 375 F.
Combine all the berries, sugar, cornstarch, lemon juice, and salt in a bowl. Give it a good stir. Transfer to an 8″ (or 9″) square baking dish.
In a separate bowl, add flour, sugar, oats, cinnamon and butter. Blend mixture until coarse and then squeeze topping pieces together into clumps and pour over the berry filling.
Bake in the preheated oven for about 1 hour, until bubbling in center and brown on top. Transfer to a wire rack. Let cool for at least 15 minutes before serving.
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Quick tip: Try serving this with vanilla pudding!