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Steps
1
Heat oven to 425°F. Unroll crust. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights. Bake 8 to 9 minutes or until crust is set. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
2
In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
3
In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
4
Line cookie sheet with foil. Place pie plate on foil-lined cookie sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375°F; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.
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Old-fashioned oats are larger than quick-cooking oats, but either can be used in this crisp. The old-fashioned oats give a little more texture and flavor to the crisp.
Frozen (thawed and drained) blueberries and raspberries can be substituted for the fresh berries.
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