Servings: 16 to 20
Sweet, juicy blackberries and blueberries topped with oats and brown sugar join forces in a buttery crust.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I would not parbake the crust if I make this again, it felt too crispy and overdone. Otherwise delicious!
I have made this four times and every time it is a hit. I parbaked and it was great. One time I didnt have blackberries and it was still amazing. Also I divided it into two different 9 x 9 pans and it still worked.
I loved how this wasn't overly sweet. I didn't parbake the crust, but it still held up the filling just fine.
© 2019 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?