Peach and Raspberry Crisp

• 4 large fresh peaches, peeled and chopped
• 1 cup raspberries
• 12 cup brown sugar, blend sugar replacement divided
• 1 teaspoon ground nutmeg
• 1 lemon, zest and juice
• 12 cup rolled oats, large flake
• 4 peek freans lifestyle lemon crisp biscuit cookies, Crumbled (about 1/3 cup)
• 1 tablespoon non-hydrogenated margarine, melted
• 14 cup cool whip light whipped topping, thawed

1. Heat oven to 350F.
2. Combine fruit, 2 tablespoons brown sugar blend, nutmeg, lemon zest and juice; spoon into 8 or 9-inch baking dish.
3. Mix remaining brown sugar blend, oats, cookie crumbs and margarine until well blended; sprinkle over fruit.
4. Bake 30-35 minutes or until fruit is tender.
5. Serve topped with Cool Whip.
6. SUBSTITUTE: Prepare using 4 cups sliced, peeled apples and 1 cup cranberries.

peaches, raspberries, brown sugar, ground nutmeg, lemon, rolled oats, lemon crisp biscuit cookies, nonhydrogenated margarine, cool whip light whipped topping

Taken from www.food.com/recipe/peach-and-raspberry-crisp-443491 (may not work)