½ c. white sugar
3 Tbls. cornstarch
¼ t. cinnamon
1 c. water
1 c. fresh or frozen cranberries, thawed
1 c. fresh blueberries
1 c. fresh blackberries
Vanilla ice cream or low-fat frozen yogurt, optional
¼ c. white sugar
2 Tbls. butter, softened
1/3 c. low-fat milk
¼ t. vanilla extract
2/3 c. unbleached white all-purpose flour
¾ t. baking powder
¼ t. salt
In a small heavy saucepan, combine the sugar, cornstarch, cinnamon and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and stir in berries. Transfer to an 8-inch square baking dish coated with cooking spray.
Topping: In a small bowl, beat the sugar and butter until crumbly, about 2 minutes. Beat in the milk and vanilla. Combine the flour, baking powder and salt; stir into butter mixture just until blended. Drop by tablespoons over fruit mixture.
Bake at 375 degrees for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
Serve warm with a little vanilla ice cream or frozen yogurt, if desired.