Ingredients

3 baskets fresh raspberries

2 large baskets fresh blueberries

1 1/2 tablespoons tapioca

7 tablespoons granulated sugar

Topping

8 ounces butter

3/4 cup brown sugar

1 cup old-fashioned rolled oats, less one tablespoon

2 cups all-purpose flour

1 pinch cinnamon

Preparation

  1. Preheat oven to 350.

  2. Toss the raspberries and blueberries together with the sugar and tapioca. DO NOT WASH THE BERRIES. TOSS BY HAND.

  3. For the topping - using pastry handle, mix all remaining ingredients until the butter is in bits and the mixture in crumbled.

  4. Sprinkle the topping on top of the berry mixture and bake for 30 to 40 minutes or until brown on top and the berries start to bubble.

  5. Cool.

  6. Cover loosely with foil if not serving immediately.