Two-Berry Crisp With Pecan Streusel Topping
- Reviews 1
Ready In: 1 hr 10 mins
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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