Heat oven to 400°F. In medium saucepan, combine pie filling and raspberries. Cook and stir over medium heat until hot and bubbly. Pour into ungreased 8-inch square (2-quart) baking dish.
In small bowl, combine flour, sugar and baking powder; mix well. Add milk, margarine and egg; mix until batter is smooth. Drop 6 spoonfuls of batter onto hot fruit mixture.
Bake at 400°F. for 15 to 22 minutes or until topping is light golden brown. If desired, serve with warm milk or half-and-half.