Two-Berry Crisp With Pecan Streusel Topping
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 177.44 ml quick-cooking oats
- 118.29 ml all-purpose flour
- 118.29 ml brown sugar, packed
- 118.29 ml butter, cut in pieces
- 59.14 ml pecans, chopped
- 595.33 g can blueberry pie filling
- 473.18 ml frozen unsweetened raspberries
- 44.37 ml granulated sugar
- 14.79 ml 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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RECIPE SUBMITTED BY
kennilyn
Yucaipa, California