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Two-Berry Crisp with Pecan Streusel Topping

Name: Two-Berry Crisp with Pecan Streusel Topping
Prep time: 15 min
Total time: 55 min
Yield: 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

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

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 510

Calories from Fat: 180

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;