Servings: 8—10
  • 4 cups blackberries
  • 2 cups raspberries
  • 1/2 cup dried cherries
  • 1/3 cup sugar
  • 1 Tbsp. orange zest
  • 2 tsp. lemon zest
  • 1 Tbsp. orange juice
  • 1 Tbsp. all-purpose flour
  • pinch of salt
  • Topping
    • 1 cup quick cooking rolled oats
    • 1/2 cup brown sugar, packed
    • 3/4 tsp. cinnamon
    • 1/4 tsp. nutmeg
    • 1/2 cup whole wheat flour
    • 1/4 cup pecans, roughly chopped
    • 5 Tbsp. cold butter
    • 1/4 cup fresh mint, chopped for garnish
    • 1 Tbsp. fresh lemon zest, chopped fine
    • 1 pint vanilla frozen yogurt
    Preheat oven to 375° F. Spray a 2 quart baking dish with non-stick cooking spray.

    For the filling: In a large bowl, combine blackberries, raspberries and dried cherries with sugar, orange zest, lemon zest, orange juice, flour, and salt. Pour mixture into baking dish and set aside.

    For the topping: In a medium bowl, combine oats, brown sugar, cinnamon, nutmeg, flour and pecans; cut in butter until crumbly. Sprinkle mixture over berries. Bake at 375° F. for 20 minutes, or until filling is bubbling and the topping is lightly browned. Let cool for 10 minutes. Serve warm, garnished with chopped mint, zested lemon and a scoop of vanilla frozen yogurt.

    Prep Time: 20 minutes

    Inactive Prep Time: 10 minutes

    Cook Time: 20 minutes

    This recipe may appear slightly modified from what you've seen on television.