Down-Home Peach-Raspberry Crisp

• 1 (28 oz.) can juice packed cling peach slices, drained
• 1/2 (12 oz.) pkg. dry pack frozen raspberries, thawed
• 2 Tbsp. cornstarch
• 3 Tbsp. light brown sugar, firmly packed
• 3/4 c. quick cooking oats
• 2 Tbsp. diet margarine
• 1 Tbsp. all-purpose flour
• 1 tsp. ground cinnamon
• nondairy whipped topping (optional)

1. Heat oven to 400u0b0.
2. Spray an 8-inch square baking dish with nonstick cooking spray.
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. Mix with fingertips until crumbly.
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. Sprinkle remaining oat mixture over fruit.
7. Bake for 20 minutes until fruit bubbles and topping is browned.
8. Serve warm or at room temperature, accompanied by nondairy whipped topping.

dry pack frozen raspberries, cornstarch, light brown sugar, cooking oats, margarine, flour, ground cinnamon, nondairy whipped topping

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322999 (may not work)