|2 cups / 500 ml||fresh or frozen blueberries|
|2 cups / 500 ml||fresh or frozen raspberries|
|2 cups / 500 ml||fresh or frozen strawberries|
|2 tbsp / 25 ml||granulated sugar|
|1.5 tbsp / 22 ml||cornstarch|
|1 tsp / 5 ml||lemon zest|
|1/2 cup / 125 ml||brown sugar|
|1/2 cup / 125 ml||large-flake rolled oats|
|1/2 cup / 125 ml||sliced almonds|
|1/4 cup / 50 ml||all-purpose flour|
|3 tbsp / 50 ml||non-hydrogenated margarine|
|1/2 tsp / 2 ml||vanilla extract|
|1/4 tsp / 1 ml||salt|
Preheat oven to 350°F (180°C).
In a large bowl, combine blueberries, raspberries, strawberries, sugar, cornstarch and lemon zest. Stir until cornstarch is thoroughly mixed through berries. Pour berries into a 9 x 9 (2.5 L) metal baking dish.
In a mixing bowl combine brown sugar, oats, almonds, flours, margarine, vanilla and salt. Using clean hands, combine ingredients until mixture begins to hold together and form large clumps when squeezed together. Sprinkle oat mixture over berries.
Bake for 25 minutes, or until berry mixture is bubbling band oat topping begins to brown.
Per serving: 324 calories, 5 g protein, 11 g total fat (2 g saturated fat), 55 g carbohydrate, 8 g fibre, 0 mg cholesterol, 184 mg sodium
Source: Leslie Beck's Healthy Kitchen