Two-Berry Crisp with Pecan Streusel Topping
"This is another recipe from a book that I found while I was waiting in line at the grocery store. It is simple to make if you are short on time. You use canned blueberry pie filling and frozen raspberries. What could be easier. You might have these ingredients on hand all the time."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (263.2 g)
- Calories 696.1
- Total Fat - 39.6 g
- Saturated Fat - 8.1 g
- Cholesterol - 26.7 mg
- Sodium - 352.6 mg
- Total Carbohydrate - 69.3 g
- Dietary Fiber - 9.1 g
- Sugars - 36.2 g
- Protein - 19.5 g
- Calcium - 75.5 mg
- Iron - 2.5 mg
- Vitamin C - 13.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
STREUSEL TOPPING: In a large bowl mix the oats, 1/2 cup flour, and brown sugar; cut in butter till crumbly and stir in pecans.
Step 2
FILLING: In a large bowl, stir all the filling ingredients together till mixed.
Step 3
Pour into an 8" square pan which has been sprayed with cooking spray; top with streusel topping.
Step 4
Bake 30-40 minutes in a 350 oven till bubbly and topping is golden.
Step 5
Serve warm with vanilla ice cream or whipped cream.
Tips
No special items needed.
3 Reviews
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