- 1-1/2 cups flour
- 1-1/2 cups quick cooking oatmeal
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 cup margarine
- Filling:
- 3 cups fresh or frozen Juneberries
- 3 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1/2 cup sugar
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