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Two-Berry Crisp with Pecan Streusel Topping

  • Prep 15 min
  • Total 55 min
  • Ingredients 9
  • Servings 6

Ingredients

3/4
cup quick-cooking oats
1/2
cup Gold Medal™ all-purpose flour
1/2
cup packed brown sugar
1/2
cup butter or margarine, cut into pieces
1/4
cup chopped pecans
1
can (21 oz) blueberry pie filling
2
cups Cascadian Farm® frozen organic raspberries
3
tablespoons granulated sugar
1
tablespoon Gold Medal™ all-purpose flour
2008 © and ®/™ of General Mills Cascadian Farm is a registered trademark of Small Planet Foods, Inc.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
Calories from Fat
180
% Daily Value
Total Fat
20g
31%
Saturated Fat
10g
51%
Trans Fat
1/2g
Cholesterol
40mg
14%
Sodium
120mg
5%
Potassium
320mg
9%
Total Carbohydrate
77g
26%
Dietary Fiber
8g
33%
Sugars
51g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 3 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 Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray.
  • 2 In medium bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in pecans.
  • 3 In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
  • 4 Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

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