Heat oven to 350 F. Spray 8x9" baking pan or pie tin with non-stick baking spray. Set aside. In large bowl, on medium speed , mix together all topping ingredients until pea size balls are formed (1 minute). Place on 15x9" baking pan. Bake for 10 to 12 minutes or until golden brown and slightly bubbly. Turn out onto parchment lined cookie sheet; break into pieces and cool completely. Meanwhile, in a large bowl stir together all filling ingredients except raspberries and Aroniaberries; mix well. Gently stir in berries. Mixture will turn slightly purple. Place mixture into prepared pan. Bake for 25 to 30 minutes or until hot and bubbly. Cool slightly. Serve in small bowls with topping sprinkled on top. Serve with ice cream if desired. Refrigerate leftovers.