• Cooking Time:
  • Servings: 8
  • Preparation Time:


I have recently become a recipe contest freak. This particular recipe now belongs to General Mills---it was chosen as one of 10 to compete in the Pillsbury Monthy Bake-Off for October.


  • Crust:
  • 1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
  • Topping:
  • 1 cup old fashioned oats
  • 3/4 cup packed brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • A dash of salt
  • 1/2 cup unsalted butter, softened
  • Filling:
  • 2 cups sliced fresh strawberries
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • ½ cup seedless raspberry jam
  • ¼ cup flour
  • 2 tablespoons orange liqueur or orange juice


  • 1. Heat oven to 450 ° F. Place pie crust in 9-inch tart pan with removable bottom, trimming excess dough as necessary. Bake 8 to 10 minutes or until golden brown. Reduce oven temperature to 375 ° F.
  • 2. Meanwhile, in medium bowl combine oats, brown sugar, flour, cinnamon and salt. With pastry blender of fork, cut in butter until mixture resembles course crumbs.
  • 3. In large bowl, combine strawberries, rapberries, and blueberries. Gently fold in raspberry jam, flour and orange liqueur. Pour fruit into warm pie crust. Top with crumb mixture.
  • 4. Bake at 375 ° for 30 to 35 minutes or until topping is golden brown and fruit just begins to bubble.* Cool 1 hour then remove sides of tart pan.
  • *Be sure to put something under your tart to catch drips!

Categories: Cobbler  Filling  Pie  Tart 
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