3/4 c. quick-cooking oats, uncooked
3/4 c. light brown sugar, divided
1/2 tsp. ground cinnamon
1 c. fresh raspberries
1/4 c. butter, cut up
2 Tbsp. all-purpose flour
8 fresh peaches, pitted and thinly sliced
In medium bowl mix together oats, 1/4 cup brown sugar, cinnamon and butter; set aside. In large bowl combine peaches, raspberries, remaining brown sugar and flour; toss gently until evenly coated. Spoon into 8-inch square baking pan coated with cooking spray. Sprinkle with crumb mixture. Bake 30-35 minutes in 375° oven, or until crumbs are golden and peaches are bubbly. Top off with vanilla ice cream or whipped topping. Serves six.