Triple Berry Cobbler

derived from Goddess in the Kitchen by Margie Lapanja

I think my only complaint with this recipe was the waiting period. Waiting for it to bake (and it creates the yummiest scent, too), then waiting for it to cool (oh, the agony!). Simple, as cobblers often are, and hey, there's health value - there's fruit! ;)

7-8 cups strawberries, raspberries, and blackberries
½ cup brown sugar
¼ cup white sugar
¼ cup flour
2 Tbsp. quick-cooking tapioca
1 Tbsp. lemon juice
2 tsp. cinnamon
1 tsp. nutmeg

1½ cups brown sugar
1½ cups rolled oats
1 cup flour
3/4 cup butter, chilled and cut into pieces
2 tsp. cinnamon
½ tsp. nutmeg

Preheat oven to 350F. Grease a large (15x10x2½-inch) baking pan.

Toss the filling ingredients together in a large bowl and then spoon into pan.

For the topping, mix sugar, oats, and flour. With a large fork, cut in the butter, then blend in the spices. Sprinkle the topping over the fruit mixture.

Bake, uncovered, for 50 minutes to an hour. (Cover the pan with tinfoil if, toward the end of the baking time, the top of the crisp begins to brown too much).

Serve, slightly warmed, with honey and/or ice cream on top.

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