Summer Berry Crisp

Summer Berry Crisp 2 cups blueberries... 2 cups blackberries 2 cups raspberries 1/4 cup sugar 1/4 cup all-purpose flour 1/4 teaspoon cinnamon Crisp topping 1 cup rolled oats 1/2 cup all-purpose flour 1/2 cup brown sugar 1/2 cup sugar 1 pinch salt 1/2 cup cold unsalted butter, cut into small pieces whipped cream or vanilla ice cream, for serving Preheat the oven 350°F; butter a 9-inch Pyrex pie plate. Gently combine the berries with the sugar, flour, and the cinnamon; place in the prepared pie plate. Prepare the topping; Combine the oats, flour, both sugars, and salt in a bowl. Use a pastry blender or 2 knives to work until topping resembles coarse meal. Sprinkle evenly over the berries. Place the pie plate on a baking sheet. Bake in the center of the 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 desert bowls with whipped cream or ice cream.