Two-Berry Crisp with Pecan Streusel Topping

No need for fresh berries when you have this crisp recipe that uses pie filling and frozen berries.

Two-Berry Crisp with Pecan Streusel Topping

CascadianFarmRecipe by CascadianFarm

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15 minutes

55 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 510
  • 20g
    (Saturated Fat 10g, Trans Fat 1/2g)
  • 40mg
  • 120mg
  • 77g
    (Dietary Fiber 8g, Sugars 51g)
  • 5g
  • Percent Daily Value*
  • 10%
  • 20%
  • 6%
  • 10%
  • Exchanges
  • 4
  • 1/2
  • 3
  • 1 1/2
  • Carbohydrate Choices
  • 5

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Decrease butter to 1/4 cup.

  • Substitution

    If you like, use another flavor of fruit pie filling for the blueberry. Try raspberry, cherry, blackberry, strawberry or peach for a different twist.

  • Special Touch

    Top servings of crisp with whipped cream and a few chopped pecans, or serve scoops of vanilla ice cream on the side of the warm crisp.

Notes

Cascadian Farm is a registered trademark of Small Planet Foods, Inc.

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. 1Heat oven to 400°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. 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 crumbly. Stir in pecans.
  2. 2In large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.
  3. 3Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

Categories: Course, Desserts

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