You can use any combination of berries in this crisp. It is even more wonderful topped with vanilla ice cream.

VACATION FRUIT CRISP

4 cups berries
1 stick cold butter
1/2 cup flour
1/2 cup quick (not old-fashioned) rolled oats
1 cup lightly packed brown sugar
1 teaspoon cinnamon
1 teaspoon almond extract

Preheat oven to 375 degrees F.

Rinse the berries in a colander and set aside to drain.

Remove the paper wrapper from the butter and set it aside. Cut the butter into teaspoon-size pieces and place in a mixing bowl.

Add the flour, oats, brown sugar and cinnamon. Using 2 knives or a pastry blender, cut the butter into the flour mixture until it is chunky, with pieces resembling small peas.

Use the wrapper from the butter to lightly grease an 8-inch square baking pan.

Shake any remaining water from the berries and pour them into the baking pan. Sprinkle the almond extract over the berries and stir to blend. Sprinkle the flour-sugar mixture over the berries.

Bake 30 minutes or until hot and bubbly. Serve at once.