6 to 8 servings



  • About ¾ cup sugar or the
    equivalent of ¾ cup sugar in granulated sugar substitute or to taste
  • ¼ cup sifted flour
  • ¼ teaspoon ground nutmeg
    or to taste
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Pinch of salt (optional)
  • 3 to 4 cups fresh or
    (thawed) frozen blueberries or blackberries or red raspberries, stems removed
  • 1 tablespoon lemon juice



  • ¾ cup sifted flour
  • ½ cup light brown sugar  or the equivalent of ½ cup brown sugar in
    granulated brown sugar substitute, firmly packed
  • 1/3 cup quick-cooking or
    regular rolled oats
  • ¼ to 1/3 cup butter or
    margarine, melted
  • Sweetened flavored whipped
    cream, or sweetened flavored whipped sour cream or reduced-fat or no-fat sour cream, or
    (thawed) frozen non-dairy whipped topping or (thawed) frozen reduced-fat or no-fat
    non-dairy whipped topping for garnish (optional)


Prepare filling.  In a small bowl, sift together ¾ cup sugar, ¼
cup flour, nutmeg, and cinnamon, cloves, and salt, if desired; set aside.  Evenly spread fruit over the bottom of a
lightly greased 8 x 8 x 2-inch glass baking dish.  Sprinkle lemon juice and sugar/flour mixture
over fruit, mixing lightly with fruit; set aside. 


Prepare topping.  In a small bowl, combine ¾ cup flour, brown
sugar, and rolled oats, mixing well.  Add
butter, tossing mixture lightly until topping resembles coarse meal.  Evenly spread topping over fruit.  Bake, uncovered, in a preheated moderate oven
(350 degrees F.) for 35 minutes (see note). 
Serve warm or at room temperature, plain or garnished with topping of


Note: If using a metal baking pan, increase oven
temperature to 375 degrees F.

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