Ingredients
3
cups fresh raspberries
3
cups fresh blueberries
1/4
cup granulated sugar
2
teaspoons vanilla
3/4
cup Gold Medal™ all-purpose flour
1/2
cup packed dark brown sugar
1/4
teaspoon pumpkin pie spice
6
tablespoons cold butter
1/2
cup old-fashioned oats
Preparation
Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, gently stir raspberries, blueberries and 1/4 cup sugar. Spoon into baking dish. Sprinkle with vanilla.
In medium bowl, mix flour, brown sugar and pumpkin pie spice. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Add oats; toss well. Sprinkle over berry mixture.
Bake 30 minutes or until filling is bubbly and topping is golden. Serve warm.
