Summer Berry Crisp

From parade magazine 6/15/07

Preheat the oven 350f.

Butter a 9-inch pyrex pie plate.

Gently combine the berries with the sugar , flour , and the cinnamon.

Place in the prepared pie plate.

Prepare the topping.

Combine the oats , flour , both sugars , and salt in a bowl.

Use a pastry blender or 2 knives to work until topping resembles coarse meal.

Sprinkle evenly over the berries.

Place the pie plate on a baking sheet.

Bake in the center of the oven until the fruit is bubbling and the topping is golden brown , about 1 hour.

Remove the crisp to a rack to cool slightly.

Serve in desert bowls with whipped cream or ice cream.

blueberries, blackberries, raspberries, sugar, all-purpose flour, cinnamon, rolled oats, brown sugar, salt, unsalted butter, whipped cream