Ingredients
2
cups fresh blueberries
2
cups halved fresh strawberries
1/2
cup granulated sugar
1/3
cup Gold Medal™ all-purpose flour
1/2
teaspoon ground nutmeg
1/2
teaspoon vanilla
1/8
teaspoon salt
1/2
cup Gold Medal™ all-purpose flour
1/2
cup quick-cooking oats
1/3
cup granulated sugar
1/3
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/4
cup cold butter
Butter-flavor cooking spray
2
cups vanilla fat-free ice cream
Preparation
Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In medium bowl, toss blueberries, strawberries, 1/2 cup granulated sugar, 1/3 cup flour, the nutmeg, vanilla and salt. Spoon into baking dish.
In separate medium bowl, mix 1/2 cup flour, the oats, 1/3 cup granulated sugar, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives though ingredients in opposite directions), until mixture looks like coarse meal. Sprinkle over berry mixture; spray topping with butter-flavor cooking spray.
Bake 40 minutes or until topping filling is bubbly and is golden. Serve warm with ice cream.
