Summer Berry Crisp
['2 cups blueberries', '2 cups blackberries', '2 cups raspberries', '1/4 cup sugar', '1/4 cup all-purpose flour', '1/4 teaspoon cinnamon', '1 cup rolled oats', '1/2 cup all-purpose flour', '1/2 cup brown sugar', '1/2 cup sugar', 'Pinch of salt', '1/2 cup (1 stick) cold unsalted butter, cut into small pieces', 'Whipped cream or vanilla ice cream', 'for serving']
1. Preheat the oven to 350°F. Butter a 9-inch Pyrex pie plate.
2. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate.
3. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
4. 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 dessert bowls with whipped cream or ice cream.
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