Servings: 16 to 20
Sweet, juicy blackberries and blueberries topped with oats and brown sugar join forces in a buttery crust.
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.
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 recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review