Two-Berry Crisp With Pecan Streusel Topping

Submitted by kennilyn

"I've never had so many compliments on something so simple to prepare. It's from Betty Crocker's Simple Winter Meals. I think you will agree that it's a real keeper!"

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Ready In:: 1hr 10mins
Ingredients:: 9
Serves:: 6

ingredients

³⁄₄ cup quick-cooking oats
¹⁄₂ cup all-purpose flour
¹⁄₂ cup brown sugar, packed
¹⁄₂ cup butter, cut in pieces
¹⁄₄ cup pecans, chopped
1 (21 ounce) can blueberry pie filling
2 cups frozen unsweetened raspberries
3 tablespoons granulated sugar
1 tablespoon all-purpose flour

directions

Heat oven to 400 degrees.
Spray 8-inch square (2-quart) glass baking dish with cooking spray.
In large bowl, mix oats, 1/2 cup flour and the brown sugar.
Cut in butter, using pastry blender (or two knives) until crumbly.
Stir in pecans; set aside.
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.

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Reviews

I don't usually care for store-bought pie filling recipes, but the additional raspberries takes away that "canned" taste. Kennilyn is right--this dessert is easy and will fetch many compliments. Tastes wonderful warm with ice cream--thanks for sharing with us.

ladyfingers