* 1 cup sugar
* 1/4 cup cornstarch
* 1/2 teaspoon ground cinnamon, optional
* Dash salt
* 1/2 cup water
* 2 tablespoons lemon juice
* 1 cup fresh blueberries
* 1 cup fresh strawberries
* 3/4 cup fresh blackberries
* 3/4 cup fresh raspberries
* 1 Package of Camembert Cheese
* Mom's Dough for a double-crust pie (9 inches)
* 2 tablespoons butter
Topping
* 1 cup (packed) golden brown sugar
* 1 cup old-fashioned oats
* 3/4 cup all purpose flour
* 1/4 teaspoon salt
* 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
Directions: In a large saucepan, combine the sugar, cornstarch, cinnamon if desired and salt. Stir in the water and lemon juice. Add berries. Cook and gently stir over medium heat until mixture just comes to a boil. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Slice Camembert with a water-warmed knife and lay evenly on the bottom. Fill with berry filling and dot with butter. Roll out remaining pastry. Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.) Sprinkle on top of filling. Cover with foil and bake at 350° for 45-50 minutes or until the crust is golden brown. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
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