Razzleberry Crisp |J.K. Chappel – Gering, Neb. | TheFencePost.com

Razzleberry Crisp |J.K. Chappel – Gering, Neb.

21-oz. can raspberry pie filling
1/2 c. quick-cooking oats
2/3 c. brown sugar packed
1/2 c. all-purpose flour
1 tsp. brown sugar, packed
1/3 c. butter, softened

Spray crock pot with cooking spray.
Spread pie filling evenly across the bottom of slow cooker.
Mix together oats, brown sugar and flour in a bowl.
Cut in butter.
Sprinkle mixture evenly over pie filling.
Cover and cook on low for 4 to 5 hours, it will be hot and bubbly when done.
Serve warm.

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