• 2 cups blueberries
• 2 cups blackberries
• 2 cups raspberries
• 1/8 cup sugar
• 1/4 cup all-purpose flour
• 1/4 tsp. cinnamon

For the topping:

• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup sugar
• Pinch of salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• Whipped cream or vanilla ice cream, for serving

1. Preheat oven to 350F. Coat a 9-inch pie plate with butter or a nondairy substitute.
2. Gently combine berries with sugar, flour, and cinnamon. Place in the prepared pie plate.
3. Make the topping: Combine oats, flour, sugars, and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.
4. Place pie plate on a baking sheet. Bake in center of oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream on top.

Recipe by epicurious and photo by feelgoodfoodie.net.