Frozen Berry Crisp: Preheat your oven to 375 degrees F (190 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) round deep dish pie plate or an 8 inch square (20 cm) baking dish. 

Streusel Topping: In a bowl, whisk together the flour, sugars, cinnamon, and salt. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until you have coarse crumbs. Then stir in the rolled oats and chopped nuts. Set aside while you prepare the filling.

Berry Filling: Place the frozen berries in a large bowl and toss with the sugar and flour. Transfer the fruit to your baking dish and sprinkle the streusel topping evenly over the fruit. Bake for approximately 50 to 60 minutes or until the topping is golden brown and the fruit juices are just beginning to bubble. Remove from oven and place on a wire rack to cool for about 15 to 30 minutes before serving.

Serve with softly whipped cream, vanilla ice cream or yogurt. Cover and refrigerate leftovers for two to three days.

Makes about 6 to 8 servings.

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