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Bumbleberry
Crisp
- 4 cups (960 ml) frozen mixed berries, thawed and
drained
- 1/3 cup (80 ml) margarine
- 1 1/4
cups (300 ml) brown sugar
- 1/3 cup (80 ml)
flour
- 2/3 cup (160 ml) rolled oats
-
1/4 tsp (2 ml) cinnamon
Cream together the margarine and brown sugar and then
stir in the flour, rolled oats and cinnamon until the mixture is
crumbly.
Arrange the berries in a greased baking dish and
cover with the crumbled mixture. Bake at 375F (190C) for 40 minutes.
Serves
4.
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