Ingredients

2 cups strawberries*
2 cups blackberries
2 cups blueberries
2 cups raspberries
1/2 cup white sugar
1/4 cup cornstarch
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cardamom

1 1/2 cups rolled oats
1 cup flour (gluten free flour blend also works well)
1 cup brown sugar, packed
1/2 cup unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt

*Fruit can be fresh or frozen

Instructions

Preheat the oven to 350 and grease a 9 by 13″ baking dish.

In a large bowl add the berries, white sugar, cornstarch and spices. Mix until the berries are evenly coated, and pour into the prepared baking dish.

Combine oats, flour, brown sugar, butter and salt in a medium bowl. Crumble the mixture with your hands until evenly mixed. Spread the topping over the berries. Bake until the topping is golden brown and the filling bubbles up at the sides, 30 to 45 minutes. Cool for 10 minutes before serving.

Inspiration
This recipe from the Food Network.

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Listening
The Lines We Draw Together (album) by Rowan Rheingans