Apple-raspberry Crisp

1 cup (packed) golden brown sugar (divided use)
1 tablespoon plus 1/2 cup all-purpose flour (divided use)
2 1/2 pounds Granny Smith apples (about 5 large), peeled, quartered, cored, thinly sliced
1 cup frozen raspberries (preferably unsweetened), thawed
1/2 cup old-fashioned oats
1/2 cup chopped pecans (optional)
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons( 3/4 stick) chilled unsalted butter, diced
Vanilla ice cream or whipped cream

Preheat oven to 350 degrees.
Mix 1/2 cup golden brown sugar and 1 tablespoon flour in large bowl. Add apple slices and frozen raspberries and toss to coat.
Transfer apple and raspberry filling to an 8-by-8-by-2-inch glass baking dish.
Mix oats, pecans, cinnamon, salt and remaining 1/2 cup golden brown sugar and 1/2 cup flour in medium bowl.
Add chilled butter and rub in with fingertips until moist clumps form.
Sprinkle oat topping evenly over filling.
Bake crisp until apples are tender and oat topping is golden brown and firm, about 1 hour.
Cool 15 minutes.
Serve crisp warm or at room temperature.
Scoop into bowls; top with ice cream or whipped cream.

Serves 6