Jumbleberry Crumble

• 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
• 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 11x7-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 350u0b0 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.

fresh strawberries, fresh raspberries, fresh blueberries, sugar, quickcooking tapioca, allpurpose, oats, brown sugar, ground cinnamon, butter, vanilla ice cream

Taken from www.tasteofhome.com/recipes/jumbleberry-crumble/ (may not work)