Name: Jumbleberry Crumble
Prep time: 10 min
Cook time: 10 min
Yield: 8
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Jumbleberry Crumble

1. 3 cups halved fresh strawberries -

2. 1-1/2 cups fresh raspberries -

3. 1-1/2 cups fresh blueberries -

4. 2/3 cup sugar -

5. 3 tablespoons quick-cooking tapioca -

6. 1/2 cup all-purpose flour -

7. 1/2 cup quick-cooking oats -

8. 1/2 cup packed brown sugar -

9. 1 teaspoon ground cinnamon -

10. 1/3 cup butter, melted -

11. Optional: Vanilla ice cream or sweetened whipped cream -

How to cook deliciously - Jumbleberry Crumble

1. Stage

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.

2. Stage

Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture.

3. Stage

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.