Peach & Blueberry Crisp

• 4 peaches (1 lb./450g), peeled, thinly sliced
• 2 cups blueberries Whole Foods 3 For $10.00 thru 02/09
• 1 Tbsp. cornstarch
• 1 tsp. ground nutmeg, divided
• 2 biscuits large shredded wheat cereal, crushed
• 1/2 cup quick-cooking oats
• 3 pkt. Sweet'N Low Low Calorie Sweetener
• 1 Tbsp. flour
• 2 Tbsp. non-hydrogenated margarine, melted

1. Preheat oven to 350 degrees F. Toss fruit with cornstarch and 1/2 tsp.
2. of the nutmeg until evenly coated.
3. Place in 2-L casserole dish sprayed with cooking spray.
4. Mix cereal crumbs, oats, sweetener, flour and remaining 1/2 tsp.
5. nutmeg.
6. Add margarine; stir with fork until crumbly.
7. Sprinkle over fruit mixture.
8. Bake 40 min.
9. or until topping is golden brown and fruit mixture is heated through.
10. Serve warm or at room temperature.

peaches, blueberries, cornstarch, ground nutmeg, shredded wheat cereal, oats, flour, nonhydrogenated margarine

Taken from www.kraftrecipes.com/recipes/peach-blueberry-crisp-109818.aspx (may not work)