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Four different berries make a juicy, traditional dessert that's best served warm from the oven. Leftovers can be reheated briefly in the microwave. You can also use varying combinations of berries if you like. Just make sure to use the same total amount of berries called for in the recipe.
Preheat oven to 190°C. Preheat oven to 190°C.
Hull 1 punnet of strawberries, cut the strawberries into quarters and place into a large bowl. Add 1 punnet of blueberries, raspberries and blackberries into the large bowl. Add 3 tablespoons of sugar, 2 tablespoons of flour and 1/4 ground cinnamon then stir the berry mixed to combine ingredients. Pour berry mixture into the baking tray and set aside.
Place 1 cup of oats into a large bowl, then add 1/3 cup sugar, 1/3 cup flour, 1/4 teaspoon ground cinnamon, 1/4 teaspoon salt and mix the ingredients until combined. Add 5 tablespoons of unsalted butter and cut butter into dry ingredients using a wooden spoon or pastry cutter until mixture is crumbly. Sprinkle the oat mixture evenly over berry mixture.
Bake for 34-45 minutes or until berries are bubbly and topping is lightly browned and crisp.
Serve warm with vanilla ice cream or whipped cream.
Filling
1 punnet Driscoll's strawberries
1 punnet Driscoll's blueberries
1 punnet Driscoll's raspberries
1 punnet Driscoll's blackberries
3 tablespoons sugar
2 tablespoons flour
¼ teaspoon ground cinnamon
Topping
1 cup rolled oats (not instant)
⅓ cup sugar
⅓ cup flour
¼ teaspoon ground cinnamon
¼ teaspoon salt
5 tablespoons unsalted butter, chilled and cut into small pieces
