Two-Berry Crisp with Pecan Streusel Topping

 

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

• 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.
• 2 In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
• 3 Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.