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Prep 15min
Total55min
Servings6
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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
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Steps
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.
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If you like, use another flavor of fruit pie filling for the blueberry. Try raspberry, cherry, blackberry, strawberry or peach for a different twist.
Top servings of crisp with whipped cream and a few chopped pecans, or serve scoops of vanilla ice cream on the side of the warm crisp.
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