Two-Berry Crisp with Pecan Streusel Topping

Ready this simple mixture for the oven in 15 minutes…and a nice, warm dessert will be waiting after dinner!

  • prep time 15 min
  • total time 55 min
  • ingredients 9
  • servings 6

Ingredients

Topping

3/4
cup quick-cooking oats
1/2
cup all-purpose flour
1/2
cup packed brown sugar
1/2
cup butter or margarine, cut into pieces
1/4
cup chopped pecans

Filling

1
can (21 oz) blueberry pie filling
2
cups fresh or frozen unsweetened raspberries
3
tablespoons granulated sugar
1
tablespoon all-purpose flour
  • 1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix topping ingredients except butter and pecans.
  • 2 Cut in butter with pastry blender (or pulling 2 knives through ingredients in opposite directions) until crumbly. Stir in pecans.
  • 3 In another large bowl, mix filling ingredients. Pour into baking dish. Sprinkle topping over filling.
  • 4 Bake 30 to 40 minutes or until mixture is bubbly and topping is golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    460
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    110mg
    110%;
    Total Carbohydrate
    74g
    74%
    (Dietary Fiber
    9g
    9%
      Sugars
    52g
    52%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    20%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1/2 Starch; 1/2 Fruit; 4 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 Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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