Peach & Raspberry Crisp

• 4 large fresh peaches (1 lb./450 g), peeled, chopped
• 1 cup raspberries
• 1/4 cup packed brown sugar blend sugar replacement, divided
• 1 tsp. ground nutmeg
• zest and juice of 1 lemon
• 1/2 cup large flake rolled oats
• 4 Peek Freans Lifestyle Selections Lemon Crisp Biscuits, crumbled (about 1/3 cup)
• 1 Tbsp. non-hydrogenated margarine, melted
• 1/4 cup thawed Cool Whip Light Whipped Topping

1. Heat oven to 350 degrees F.
2. Combine fruit, 2 Tbsp brown sugar blend, nutmeg, zest and juice; spoon into 8- or 9-inch square baking dish.
3. Mix remaining brown sugar blend, oats, cookie crumbs and margarine until well blended; sprinkle over fruit mixture.
4. Bake 30 to 35 min.
5. or until fruit is tender.
6. Serve topped with Cool Whip.

peaches, raspberries, brown sugar, ground nutmeg, lemon, rolled oats, freans, nonhydrogenated margarine

Taken from www.kraftrecipes.com/recipes/peach-raspberry-crisp-119882.aspx (may not work)