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CRANBERRY STRAWBERRY RASPBERRY CRISP
Serves: 6
2
cups cranberries
2 cups strawberries, sliced
2 cups raspberries
1
cup sugar
1 1/2 tablespoons cornstarch
3/4 cup oatmeal
1/3 cup
brown sugar
1/4 cup butter
1/2 cup flour
Preheat oven to 350
degrees.
Cook the cranberries for 2-3 minutes with half the sugar.
Cook
the strawberries with the other half cup of sugar. Add 1 tablespoon of
cornstarch and the raspberries.
Take out a half cup of the juice from the
berry mixture and mix with remaining 1/2 tablespoon of cornstarch.
Stir
into the fruit mixture. Place into oval baking dish.
Combine filling
ingredients until crumbly.
Sprinkle over berries. Bake until golden brown.
