Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Cornstarch 1 c Unsifted all-purpose flour
1 tb Granulated sugar 1 c Firmly packed light-brown
2 tb Lemon juice -sugar
1/4 c Water 1/2 c Finely chopped walnuts
4 c Fresh black raspberries or 1/3 c Butter, melted
-blackberries 1 ts Ground cinnamon
2 c Old-fashioned rolled oats

1. In heavy 2-quart saucepan, combine cornstarch, granulated sugar,
lemon juice, and water until cornstarch is well distributed. Stir in
black raspberries. (If desired, set aside 1/2 C berries to arrange as
a garnish between rings of oat mixture after baking, as pictured.)
Cook over medium-high heat, stirring constantly, until berry mixture
thickens and boils; set aside.

2. Heat oven to 375F. In small bowl, mix oats, flour, brown sugar,
walnuts, melted butter, and cinnamon. Layer half of oat mixture on
the bottom of wel1-greased 1 1/2-quart shallow baking dish. Bake 10
minutes.

3. Remove baking dish from oven. Top oat mixture with berry mixture
and then sprinkle remaining oat mixture in a ring around edge and in
center.

4. Bake 20 to 25 minutes longer or until oat layer is golden brown and
berry filling bubbles. Garnish with reserved berries, if desired.
Serve warm.

Country Cooking/Summer/94 Scanned fixed by Di and Gary

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