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Bumbleberry Crisp


- 4 cups (960 ml) frozen mixed berries, thawed and drained
- 1/3 cup (80 ml) margarine
- 1 1/4 cups (300 ml) brown sugar
- 1/3 cup (80 ml) flour

- 2/3 cup (160 ml) rolled oats
- 1/4 tsp (2 ml) cinnamon

Cream together the margarine and brown sugar and then stir in the flour, rolled oats and cinnamon until the mixture is crumbly.

Arrange the berries in a greased baking dish and cover with the crumbled mixture. Bake at 375F (190C) for 40 minutes.

Serves 4.