• 1 Package ready-made pie crust (2 crusts)
  • 1 Cup old-fashioned oats
  • 1/4 Cup packed dark brown sugar
  • 2 Tablespoons all-purpose flour
  • 1/2 Tsp. ground ginger
  • 5 Tablespoons unsalted butter, chilled and cut into small pieces
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • 1 1/2 Cups cranberries
  • 3/4 Cup granulated sugar
  • 1/4 Cup all-purpose flour
  • 1/4 Tsp. fine salt
  1. Preheat oven to 375°F. Use a 12-cup non-stick muffin pan or one that has been lightly sprayed with oil.
  2. Roll out pie crusts on a lightly floured surface. Cut out 12 circles or flowers , each 4-inches. Reroll scraps as needed. Gently place 1 circle in each cup of the muffin pan, pressing dough into cup with fingers. Refrigerate until ready to fill.
  1. Mix oats, brown sugar, flour, and ginger together in a large bowl. Add butter and work into dry ingredients with fingers until mixture is crumbly. Keep chilled until ready to use.
  1. Stir together raspberries, cranberries, granulated sugar, flour and salt in a large bowl until raspberries begin to release juices and mixture is evenly blended. Spoon raspberry mixture into chilled pie shells. Top with crumble.
  2. Bake pies 22 to 25 minutes or until filling is bubbling and crust is golden. Let cool in pan until cool enough to slide pies out of pan. If necessary, run a thin knife around the pies before removing from pan.
  3. Check out our other Raspberry Pies
Serving Size:

1 slice (79.73g)

Calories 182.80
Total Fat 6.29 g
Saturated Fat 3.40 g
Cholesterol 12.97 mg
Sodium 117.47 mg
Total Carbohydrates 30.40 g
Dietary Fiber 2.77 g
Sugar 19.02 g
Protein 1.99 g