Light Dessert

• 4 medium size ripe peaches, peeled and sliced (about 1 lb.)
• 1 c. fresh or frozen raspberries, thawed
• 1 c. fresh or frozen blueberries, thawed
• 1/2 c. firmly packed brown sugar
• 1 Tbsp. cornstarch
• 1/2 c. all-purpose flour
• 1/4 c. sugar
• 1/4 tsp. ground nutmeg
• 2 Tbsp. corn oil

1. Combine first 5 ingredients in a large bowl, toss gently. Spoon fruit mixture into a shallow 1 1/2-quart baking dish.
2. Set dish aside.
3. Combine flour, sugar and nutmeg in a small bowl.
4. Add oil, with a fork, stir until all dry ingredients are moistened and mixture is crumbly.
5. Sprinkle topping over fruit mixture.
6. Bake at 400u0b0 for 40 minutes or until topping is lightly browned.
7. Yields 8 servings, 180 calories per serving and 3.7 g fat.

peaches, frozen raspberries, blueberries, brown sugar, cornstarch, allpurpose, sugar, ground nutmeg, corn oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616186 (may not work)