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Two-Berry Crisp with Pecan Streusel Topping

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Betty Crocker Kitchens
Updated May 7, 2007
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No need for fresh berries when you have this crisp recipe that uses pie filling and frozen berries.

Two-Berry Crisp with Pecan Streusel Topping

  • Prep Time 15 min
  • Total 55 min
  • Servings 6
  • Ingredients 9
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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
Make With
Gold Medal Flour

Instructions

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

Nutrition

510 Calories
20g Total Fat
5g Protein
77g Total Carbohydrate
51g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
10g
51%
Trans Fat
1/2g
Cholesterol
40mg
14%
Sodium
120mg
5%
Potassium
320mg
9%
Total Carbohydrate
77g
26%
Dietary Fiber
8g
33%
Sugars
51g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

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