Mixed Berry Crisp

I made this crisp/cobbler (what is the difference anyway??) for David's birthday. It's yummy - a bit tart and goes great with vanilla ice cream. I cooked mine for a full hour, but I think it would be best if I removed it about 10-15 minutes prior. 

"The frozen berries aren't thawed before you use them, so this dessert is super fast."

• Ingredients:
• 2 (12-ounce) packages frozen mixed berries (such as blueberries, blackberries, strawberries and raspberries; about 6 cups), unthawed
• 1/4 cup sugar
• 1 cup all purpose flour
• 1 tablespoon fresh lemon juice
• 3/4 cup old-fashioned oats
• 2/3 cup (packed) golden brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 7 tablespoons chilled unsalted butter, diced

Directions:

Preheat oven to 375°F. Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in large bowl; toss to blend well. Transfer berry mixture to 9-inch-diameter glass pie dish. Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in medium bowl. Add butter; rub in with fingertips until topping holds together in small moist clumps. Sprinkle over berry mixture.

Bake crisp until berry mixture bubbles thickly and topping is golden brown, about 1 hour. Let stand 15 minutes. Serve warm or at room temperature.

yield: Makes 6 servings

Source for recipe & picture.