1	Can (21 oz.)	Raspberry Pie Filling
2	Cups	Fresh or frozen (thawed) raspberries
2/3	Cup	Packed brown sugar
1/2	Cup	Gold Medal all-purpose flour
1/2	Cup	Old Fashioned Oats
1/4	Cup	Baking cocoa
1/3	Cup	Butter or margaine, cut into pieces
1/4	Cup	Miniature semisweet chocolate chips
		Vanilla ice cream, if desired

Heat oven to 350°. Place pie filling and raspberries in an ungreased square baking dish 8x8x2"; gently stir together.

Mix brown sugar, flour, oats and cocoa in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse crumbs. Stir in chocolate chips. Sprinkle over raspberry mixture.

Bake 40 to 50 minutes or until juices bubble. Cool 15 minutes. Serve warm topped with ice cream.

YIELD: 9 servings