Down-Home Peach-Raspberry Crisp

1. 1

   Heat oven to 400u00b0.

2. 2

   Spray an 8-inch square baking dish with nonstick cooking spray.

3. 3

   Toss peaches, raspberries, cornstarch and 1 tablespoon brown sugar in large bowl to mix well; set aside. Combine oats, remaining 2 tablespoons brown sugar, margarine, flour and cinnamon in a small bowl.

4. 4

   Mix with fingertips until crumbly.

5. 5

   Spread all but 1/4 cup of oat mixture over bottom of prepared baking dish; spoon fruit mixture over oats in an even layer.

6. 6

   Sprinkle remaining oat mixture over fruit.

7. 7

   Bake for 20 minutes until fruit bubbles and topping is browned.

8. 8

   Serve warm or at room temperature, accompanied by nondairy whipped topping.

* Per serving · 4 servings · Values may vary.

No additional tips available.