Triple Berry Crisp

I have three best friends that I've had since Kindergarten, two of which live in Portland and one that lives in Manhattan. We don't know why our dear Jessie would choose to live in such a dismal, dirty, rat-race of a metropolis; something about culture, good job opportunities, thousands of fantastic restaurants at your disposal (many of which deliver in under three minutes)... bah. Fortunately, she still comes to visit us twice a year and we do our darndest to lure her back: bring her to new PDX hot spots, go on long drives to the Oregon coast (kicks the Jersey Shore's butt), and cook for her, as we determined in sixth grade - when she made "sugar" cookies with 2 cups of salt - that she cannot do it for herself. She'll be in town soon, so I'm excitedly planning trips, cleaning up the house, and dusting off my recipe card for berry crisp, her favorite. Since the berry season is now in full swing, I thought I would pass this along to everyone...

Triple Berry Crisp

Ingredients:

1 ½ cups fresh blackberries
1 ½ cups fresh raspberries
1 ½ cups fresh blueberries
4 tablespoons white sugar
3 tablespoons instant tapioca

2 cups all-purpose flour
2 cups rolled oats
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
1 ½ cups butter

Preheat oven to 350 degrees. In a large bowl, gently toss together blackberries, raspberries, blueberries, white sugar and instant tapioca beads; set aside. In a separate large bowl, combine flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

I bet this would go really well with home-made chocolate raspberry swirl ice cream... anyone have a recipe for that??? ;-)