Ingredients
3 cups halved fresh strawberries1-1/2 cups fresh raspberries1-1/2 cups fresh blueberries2/3 cup sugar3 tablespoons quick-cooking tapioca1/2 cup all-purpose flour1/2 cup quick-cooking oats1/2 cup packed brown sugar1 teaspoon ground cinnamon1/3 cup butter, meltedOptional: Vanilla ice cream or sweetened whipped cream
Preparation
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.
