Summer Triple Berry Crisp

Berries were abundant at the local Farmer's Market yesterday.  This crisp was easy and delicious.  I baked it ahead of time and simply warmed it in the oven when ready to serve.  I served it with vanilla custard from our local ice cream 
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2 cups blueberries
2 cups blackberries
2 cups raspberries
1/4 cup sugar
1/4 cup flour
1/4 tsp. cinnamon

Crisp Topping:

1 cup rolled oats (do not use Quick oats)
1/2 cup flour
1/2 cup dark brown sugar
1/2 cup granulated sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces

Homemade sweetened whipped cream or vanilla ice cream, for serving.

Preheat oven to 350.  Butter a 9 inch square porcelain or glass baking dish.

Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pan.

Prepare the topping:  Combine the oats, flour, both sugars and salt in a bowl.  Use a pastry blender or 2 knives or your fingers to work in the butter until topping resembles coarse meal.  Sprinkle evenly over the berries.

Place the baking dish on a baking sheet.  Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour.

Remove the crisp to a rack to cool slightly.  

Serve in dessert bowls with whipped cream or ice cream.