Razzleberry Crisp

by Brian Hill

for 12" Dutch Oven

1 can of raspberry pie filling (must have thick syrup)
1 can of blueberry or blackberry pie filling (must have thick syrup)

2 cups all-purpose flour
2 cups sugar
2 t baking powder
2 eggs, slightly beaten
1/2 cup butter or margarine

Put fruit pie fillings in oven, mix together gently.

Mix flour with sugar and baking powder.  Add egg and stir until mixture is crumbly.  Spread the crumb mixture over the top.  Melt butter and drizzle over the crumbs.  Cook with normal 350 degree oven for about 60 minutes.