Servings: 8 / Total Time: 55 mins
Ingredients:
- 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 11×7-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.
Jumbleberry Crumble Recipe photo by Taste of Home