• 3 cups dried strawberries

  • 1-1/2 cups dried raspberries

  • 1-1/2 cups dried blueberries

  • 2/3 cup sugar

  • 3 tablespoons 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

  • Vanilla ice cream or sweetened whipped cream, optional


  1. In a large bowl, combine the strawberries, raspberries and blueberries. Combine sugar and tapioca; sprinkle over berries and toss gently. Pour into a greased 11×7-in. baking dish; let stand for 15 minutes.
  2. Meanwhile, in a small bowl, combine the flour, oats, brown sugar and cinnamon. Stir in butter; sprinkle over berry mixture.
  3. 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.