Two-Berry Crisp with Pecan Streusel Topping

Prep Time
Cook Time
Ready In

Recipe: #4013

January 12, 2012

"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


  • 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.


No special items needed.

3 Reviews

Java Joanne

I left out the sugar because I felt it would be too sweet using the canned blueberries. It was perfect for us with a scoop or two of ice cream over the top. Yum yum!


review by:
(19 Apr 2021)


I made my own blueberry sauce to make the crisp. The raspberries are a great addition with the blueberries; the topping is the glue that brings it all together. Yumm yum!


review by:
(29 Sep 2020)

Mimi Bobeck

Mimi, you had me at pecan streusel topping! Yum, yum and YUM! I used blackberries and blueberries while they were on sale. So yummy with ice cream of course!


review by:
(25 Jun 2020)

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