Peach-Rhubarb Crisp

• 1 (20-oz.) bag frozen peaches, thawed
• 2 (16-oz.) packages frozen sliced rhubarb, thawed
• 1 1/2 cups granulated sugar
• 3 tablespoons lemon juice
• 1 1/4 cups all-purpose flour, divided
• Vegetable cooking spray
• 1/3 cup uncooked quick-cooking oats
• 1/3 cup firmly packed brown sugar
• 1/3 cup cold butter, cut into small pieces

1. Combine first 4 ingredients in a medium bowl; add 1/4 cup flour, stirring well. Pour mixture into a 13- x-9-inch baking dish coated with cooking spray.
2. Combine oats, brown sugar, and remaining 1 cup flour in a small bowl; cut in cold butter with a fork or pastry blender until mixture resembles coarse crumbs. Sprinkle mixture evenly over fruit filling.
3. Bake at 375u0b0 for 45 to 50 minutes or until bubbly.
4. Note: Nutritional analysis does not include ice cream.

frozen peaches, rhubarb, sugar, lemon juice, flour, vegetable cooking spray, oats, brown sugar, cold butter

Taken from www.myrecipes.com/recipe/peach-rhubarb-crisp (may not work)