Two-Berry Crisp with Pecan Streusel Topping

Two-Berry Crisp with Pecan Streusel Topping

3/4 c. quick-cooking oats
1/2 c. all-purpose flour
1/2 c. packed brown sugar
1/2 c. butter or margarine, cut into pieces
1/4 c. chopped pecans
1 can blueberry pie filling
2 c. frozen unsweetened raspberries
3 tbsp. granulated sugar
1 tbsp all-purpose flour

Heat oven to 400. Spray 8 inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix oats, 1/2 c. flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until crumbly. Stir in pecans; set aside.

In a 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.