JUMBLEBERRY CRUMBLE

Jumbleberry Crumble image

A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It's especially wonderful served warm or with a dollop of creamy whipped topping. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 290 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 84mg sodium, Carbohydrate 54g carbohydrate (36g sugars, Fiber 4g fiber), Protein 2g protein.