Marie Simmons is the author of “Fresh and Fast” and many other cookbooks, as well as regular features in “Bon Appetit” and other magazines. She’s also a Driscoll’s berry lover and created this homey, old-fashioned crisp to use Driscoll’s strawberries, blackberries, raspberries and blueberries.

• 1 lb. Driscoll's strawberries
• 6 ounces Driscoll's blueberries
• 6 ounces Driscoll's raspberries
• 6 ounces Driscoll's blackberries
• 2 Tbs. sugar
• 2 Tbs. flour
• 1/4 tsp. ground cinnamon
• 1 cup quick cooking oatmeal, not instant
• 1/3 cup sugar
• 1/3 cup flour
• 1/4 tsp. ground cinnamon
• 1/4 cup plus 1 Tbs. cold butter, cut into small pieces

Rinse and drain the berries. Hull and halve or quarter the strawberries. In a large bowl, gently toss all the berries with the 2 Tbs. sugar, 2 Tbs. flour and 1/4 tsp. cinnamon. Turn into lightly buttered 9 inch pie plate or 1-1/2-quart baking dish.

In a large bowl, combine oatmeal and 1/3 cup sugar, 1/3 cup flour and 1/4 tsp. cinnamon. Add butter and work into the dry ingredients with a wooden spoon or fingertips until mixture is crumbly. Sprinkle evenly over the berries. Bake in preheated 375°F oven until berries are bubbly and topping is lightly browned and crisp, about 35 to 45 minutes. Serve warm or at room temperature. Top with vanilla yogurt, ice cream or whipped cream.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 448, fat 16.8g, 32% calories from fat, cholesterol 39mg, protein 6.6g, carbohydrates 72.4g, fiber 11.4g, sugar 42.4g, sodium 7mg, diet points 8.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.7, Bread: 1.5, Lean meat: 0.0, Fat: 2.8, Sugar: 1.4, Very lean meat protein: 0.0

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