• 4 cups

  blueberries

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• 1/2 cup

  light-brown sugar

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• 1/4 cup

  all-purpose flour

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•  

  Juice and zest from 1 large orange

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• 2 cups

  raspberries

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• 3/4 cup

  all-purpose flour

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• 2/3 cup

  light-brown sugar

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• 1/2 teaspoon

  ground cinnamon

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• 1/2 cup

  (1 stick) cold, unsalted butter, cut into small pieces

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• 1/2 cup

  rolled oats

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• 1/4 cup

  chopped pecans

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Berry Mixture:

Heat oven to 350 degrees F. In large bowl, mix together blueberries, 1/2 cup light-brown sugar, flour, orange juice and zest. Place into a 6- to 8-cup baking dish. Evenly scatter raspberries over the top.

Topping:

In another large bowl, whisk together flour, brown sugar and cinnamon. Cut in butter until crumbly. Stir in oats and pecans.

Sprinkle topping evenly over berry filling. Bake at 350 degrees F for 55 minutes, until bubbly. Allow to cool 15 minutes before serving.