Mix fresh fruit with kitchen pantry staples for a delicious dessert. Check the pantry for soybean oil--it's labeled vegetable oil.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Berry Mixture: Place berries in baking dish, sprinkle with sugar.

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  • Flour Mixture: Combine flour, oats, brown sugar and soybean oil in small bowl. Mix with fork or finger tips until crumbly.

  • Sprinkle the flour mixture over the berry mixture.

  • Bake for 20 to 25 minutes until topping is light golden brown and fruit mixture is bubbly around the edges.

Nutrition Facts

189 calories; protein 2.2g 4% DV; carbohydrates 30.4g 10% DV; fat 7.5g 12% DV; cholesterolmg; sodium 4.7mg. Full Nutrition

Reviews (7)

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Most helpful positive review

Rating: 4 stars
07/03/2016
It was great no easy to make but would like to see what oven temp to use. I went with 350 which seemed to work well. Read More
(3)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/02/2016
It was great no easy to make but would like to see what oven temp to use. I went with 350 which seemed to work well. Read More
(3)
Rating: 4 stars
11/15/2015
Life saver! Had a large bag of thawed frozen berries and didn't know what to do with them. I found this recipe and it was just what the doctor ordered. Drained most of the liquid off the berries put them in a greased 9X10 pan; sprinkled maple sugar on them; then put the topping on. (I used coconut oil instead of safflower oil and added a little cinnamon.) Also made it GF friendly with Bob's Red Mill All purpose Baking Flour. It was a hit at coffee hour. Served it with Vanilla Yogurt. Read More
(3)
Rating: 5 stars
04/24/2017
Quick and easy. I substituted Splenda and Agave for sugar. Lower in calories and was delicious! Read More
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Rating: 5 stars
03/13/2018
Great recipe. Easy to triple for a crowd and quick to put together. I added a spoon of cinnamon and a pinch of nutmeg to the fruit. Baked at 350 (recipe doesn't say). Served with speculoos cookie butter ice cream! Loads of compliments. Read More
Rating: 5 stars
02/24/2018
Very easy to make. I did substitute coconut oil for the vegetable oil. I thought about adding cinnamon but didn't. The flavor was delicious...it didn't need it. I might add more topping next time...maybe. Great with ice cream! Read More
Rating: 5 stars
07/09/2018
Easy recipe with some blueberries and plumbs from the backyard. Cooked @350. Used honey instead of brown sugar. Making again with blackberries and peaches. Read More
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Rating: 5 stars
08/17/2018
Delish!! I used 2 cups blueberries and 2 cups raspberries. Baked it in an 8 x8 glass baking dish for 25 mins at 350. I used regular flour and vegetable oil. We ate it warm w whipped cream. Definitely will be making again!! Read More