Berry Foraging and Crisp

I picked almost all of the fruits that went into this crisp (the only exception is the blueberries which I found withering in the fridge).  The strawberries were the last of the u-pick strawberries and the raspberries the first of the u-pick raspberries at a local farm.  The best part, though, is that I discovered the mulberries and cherries growing in the wild!  It doesn't get much better than spending time outside AND getting food in the process, in my opinion.

 
Topping:
8 Tbs. butter
2/3 c. brown sugar
2/3 c. white whole wheat flour
1 1/2 c. oats

Filling:
1/2 c. raspberries
1/2 c. blueberries
2 1/2 c. strawberries
1 1/2 c. mulberries
3 c. cherries
1/3 c. sugar

Cream together the butter and brown sugar, then mix in the rest of the topping ingredients.  Mix together all the fruits and 1/3 c. sugar and put them into a casserole dish or 11" x 7" baking dish.  Pat the topping over the top and bake at 350F for 35-40 minutes.