TWO-BERRY CRISP WITH PECAN STREUSEL TOPPING

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 (21 oz) can blueberry pie filling
2 cups frozen unsweetened raspberries
3 tablespoons granulated sugar
1 tablespoon Gold Medal all-purpose flour
FOR SERVING:
whipped cream or ice cream and a few pecan halves

Heat oven to 400 degrees F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

In large 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; set aside.

In another large bowl, mix remaining ingredients. Spread in baking dish. Sprinkle oat mixture over top.

Bake 30-40 minutes or until fruit mixture is bubbly and topping is golden brown

Top with whipped cream or ice cream and a few pecan halves.

Makes 6 servings
Source: Recipe booklet: Simple Winter Meals, Betty Crocker Recipe Magazine, January 2006, #228