Jumbleberry Crumble
This crumble is especially wonderful served warm or with a dollop of creamy whipped topping.
Prep time:
Cook time:
Serves: 8
Calories per serving: 278
Ingredients:
Cook time:
Serves: 8
Calories per serving: 278
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
Optional: Vanilla ice cream or sweetened whipped cream
Directions:
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.
Source: tasteofhome.com
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.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
