Ingredients
2
cans (21 oz each) apple pie filling with more fruit
1
bag (12 to 14 oz) frozen unsweetened raspberries (3 1/2 cups)
1/4
cup sugar
1
roll (16.5 oz) refrigerated sugar cookies
1
cup quick-cooking oats
2
tablespoons sugar
Ice cream, if desired
Preparation
Heat oven to 350°F. In ungreased 13x9-inch (3-quart) glass baking dish, mix pie filling, raspberries and 1/4 cup sugar.
In medium bowl, break up cookie dough. Add oats; mix well. Crumble mixture evenly over fruit mixture. Sprinkle 2 tablespoons sugar over top.
Bake 50 to 60 minutes or until topping is golden brown. Cool slightly before serving, about 45 minutes. Serve with ice cream.
