#1232 - Blueberry Raspberry Blackberry Crisp

(by Aunt Eileen [Knouse] Carter)

1 3/4 cup flour + 1/3 cup flour
2 1/2 cups white sugar
2 tsp. cinnamon
1/2 tsp. salt
1 3/4 sticks refrigerated butter (cut into pats)
1lb. fresh or frozen blueberries (thawed and drained)
1lb. fresh or frozen raspberries (thawed and drained)
1lb. fresh or frozen blackberries (thawed and drained)
2 tsp. vanilla

In a bowl add 1 3/4 cup flour, 1 1/4 cups white sugar, cinnamon and salt--stir lightly until mixed. Add the butter pats--mix with a pastry blender (or a fork) until crumbs are formed. Grease a 9 x 13 glass baking dish. Press 1/2 of the crumb mixture into the bottom of the greased dish. In a separate bowl add blueberries, raspberries, blackberries, vanilla, 1/3 cup flour, and 1 1/4 cups white sugar--use a large serving spoon to carefully stir the mixture so the berries don't fall apart. Spoon the berry mixture over the crumb mixture in the serving dish. Sprinkle the rest of the crumb mixture over the top of the berries. Bake at 350 degrees for 40-50 minutes or until the top is browned.