4 cups fresh mixed berries (blueberries, strawberries, raspberries, peaches)
½ cup granulated sugar
Juice and zest of one lemon
4 tbsp. cornstarch


1 ½ cups all – purpose flour
1 ½ cups oatmeal (old fashioned oats)
½ cup granulated sugar
½ cup light brown sugar, lightly packed
½ tsp kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
Water, as needed


Whipped Cream
¾ cup heavy cream
¼ cup confectioner’s sugar
½ tsp. pure vanilla extract
2 tsp. lemon zest
1 tbsp. lemon juice



1.Preheat oven to 350°F.

2. Place the berries into a large bowl and add the lemon juice, lemon zest, sugar and cornstarch. Mix all ingredients then pour into a 9” x 12” baking dish.

3. Prepare the topping: Combine the flour, sugars, salt, oatmeal and butter in the bowl of an electric mixer with the paddle attachment. Mix on low speed for about 1 minute until the mixture is in large crumbles and butter is the size of peas. If the mixture is not coming together, add cold water, 1 teaspoon at a time. This can also be done by hand using a pastry cutter. Sprinkle evenly on top of fruit, covering completely.

4. Place dish on a sheet tray to catch any juices that may spill over. Bake for 45 – 50 minutes until top is brown and fruit is bubbly.

5. Prepare the whipped cream: In a freezing cold metal bowl, whip the cream, lemon zest, lemon juice, vanilla, and sugar until soft peaks form, but do not over-whip. Use immediately or refrigerate, rewhipping may be necessary. An electric mixer is fine too.