Peach and Berry Crumble

• 1 lb unsweetened frozen peach slices, thawed and halved (or 12 ounces peach slices and 4 ounces frozen unsweetened raspberries)
• 13 cup dried sweetened cranberries
• 2 teaspoons cornstarch
• 2 teaspoons fresh orange juice or 2 teaspoons water
• 12 teaspoon vanilla extract
• 13 cup quick-cooking oats, uncooked
• 14 cup sugar
• 1 tablespoon flour
• 14 teaspoon ground cinnamon
• 2 tablespoons light margarine

1. Preheat oven to 350F.
2. Lightly spray a nonstick 8"x4" loaf pan with vegetable oil spray.
3. In a medium bowl, stir together the peaches, cranberries, cornstarch, orange juice, and vanilla until the cornstarch is dissolved.
4. Pour the peach mixture into the pan.
5. In a small bowl, combine the remaining ingredients except the margarine; using two knives or pastry blender, cut the margarine into the oat mixture until it has a coarse texture and the pieces are about the size of small peas.
6. Sprinkle over the peach mixture.
7. Bake for 25 minutes or until the peaches are tender.
8. Remove from the oven.
9. Preheat the broiler.
10. Broil the crumble for 3 or 4 minutes or until the topping begins to brown.
11. Remove from the broiler and let stand for about 30 minutes to allow the flavors to blend.

cranberries, cornstarch, orange juice, vanilla, oats, sugar, flour, ground cinnamon, light margarine

Taken from www.food.com/recipe/peach-and-berry-crumble-196125 (may not work)