Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, gently stir together pie filling and raspberries.
In medium bowl, mix brown sugar, flour, oats and cocoa. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in chocolate chips. Sprinkle over raspberry mixture.
Bake 40 to 50 minutes or until juices bubble. Cool 15 minutes. Serve warm topped with ice cream.