Two-Berry Crisp with Pecan Streusel Topping

By brandyc

Ingredients

• 3/4 cup quick-cooking oats
• 1/2 cup Gold Medal® all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter or margarine, cut into pieces
• 1/4 cup chopped pecans
• 1 can (21 oz) blueberry pie filling
• 2 cups Cascadian Farm® frozen organic raspberries
• 3 tablespoons granulated sugar
• 1 tablespoon Gold Medal® all-purpose flour

Details

Servings 6

Preparation

Step 1

Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in pecans.

In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.

Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.