Cranberry strawberry and raspberry crisp

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Photo: Page Turner E-cookbooks
Prep Time:
20 minutes
Cooking Time:
30 minutes
Servings:
8


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  • main ingredients:
  • cranberry Pageturner Cookbook
  • strawberry Pageturner Cookbook
  • raspberry Pageturner Cookbook
  • sugar Pageturner Cookbook
  • oat Pageturner Cookbook
  • type of dish:
  • dessert Pageturner Cookbook
  • Country cuisine:
  • Canada Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Fall Pageturner Cookbook
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    Ingredients

    • 2 cups cranberries
      2 cups strawberries, sliced
      2 cups raspberries
      1 cup sugar
      1 1/2 tablespoons cornstarch
      3/4 cup oatmeal
      1/3 cup brown sugar
      1/4 cup butter
      1/2 cup flour

    Directions

    Preheat oven to 350 degrees.
    Cook the cranberries for 2-3 minutes with half the sugar.
    Cook the strawberries with the other half cup of sugar. Add 1 tablespoon of cornstarch and the raspberries.
    Take out a half cup of the juice from the berry mixture and mix with remaining 1/2 tablespoon of cornstarch.
    Stir into the fruit mixture. Place into oval baking dish.
    Combine filling ingredients until crumbly.
    Sprinkle over berries. Bake until golden brown for 20 to 25 minutes.

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