Make an easy oat streusel -- use some for the crust, save some for the topping -- add a can of apple pie filling mixed with dried cranberries -- and you've got a pie that lookes and tastes like it took a lot more effort.

Apple-Berry Crumble Pie

1 1/2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup all-purpose flour
1/2 cup brown sugar, firmly packed
1/2 teaspoon baking soda
10 tablespoons butter, melted
1 (21-ounce) can apple pie filling
3/4 cup dried cranberries
1 1/2 teaspoons lemon juice
1/2 teaspoon ground cinnamon

1. Heat oven to 375°F (190°). Grease a 9-inch glass pie plate; set aside.
2. In medium bowl, combine oats, flour, brown sugar and baking soda. Add melted butter; mix well. Set aside 3/4 cup oat mixture for topping. Press remaining oat mixture firmly onto bottom and sides of pie plate.
3. Bake 10 to 12 minutes or until light golden brown. Cool slightly on wire rack.
4. Using same bowl, stir together pie filling, cranberries, lemon juice and cinnamon. Spoon filling over hot crust, spreading evenly.
5. Sprinkle reserved oat topping evenly over filling.
6. Bake 18 to 22 minutes or until topping is golden brown.
7. Serve warm or at room temperature.

Makes 8 servings.

Recipe and photograph provided courtesy of The Quaker Oats Company.