Two-Berry Crisp With Pecan Streusel Topping

• 34 cup quick-cooking oats
• 12 cup all-purpose flour
• 12 cup brown sugar, packed
• 12 cup butter, cut in pieces
• 14 cup pecans, chopped
• 1 (21 ounce) can blueberry pie filling
• 2 cups frozen unsweetened raspberries
• 3 tablespoons granulated sugar
• 1 tablespoon all-purpose flour

1. Heat oven to 400 degrees.
2. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
3. In large bowl, mix oats, 1/2 cup flour and the brown sugar.
4. Cut in butter, using pastry blender (or two knives) until crumbly.
5. Stir in pecans; set aside.
6. In large bowl, mix remaining ingredients.
7. Spread in baking dish.
8. Sprinkle oat mixture over top.
9. Bake 30 to 40 minutes or until fruit mixture is bubbly and topping is golden brown.

oats, flour, brown sugar, butter, pecans, blueberry pie filling, raspberries, granulated sugar, flour

Taken from www.food.com/recipe/two-berry-crisp-with-pecan-streusel-topping-193263 (may not work)