vegetable oil spray
1 pound frozen unsweetened peach slices, thawed and halved, or 12 ounces peach slices and 4 ounces frozen unsweetened raspberries
1/3 cup dried sweetened cranberries
2 teaspoons cornstarch
2 teaspoons fresh OJ or water
1/2 teaspoon vanilla
1/3 cup uncooked quick-cooking oats
1/4 cup sugar
1 tablespoon flour
1/4 teaspoon ground cinnamon
2 tablespoons light tub margarine

Preheat the oven to 350° F. Lightly spray a non-stick 8×4-inch loaf pan with vegetable oil spray.

In a medium bowl, stir together the peaches, cranberries, cornstarch, OJ, and vanilla until the cornstarch is dissolved. Pour the peach mixture into the pan.

In a small bowl, combine the remaining ingredients except the magarine. Using 2 knives, cut the margarine into the oat mixture until it has a coarse texture and the pieces are about the size of small peas. Sprinkle over the peach mixture.

Bake for 25 minutes, or until the peaches are tender. Remove from the oven.

Preheat the broiler. Broil the crumbles for 3 to 4 minutes, or until the topping begins to rown. Remove from the broiler and let stand for about 30 minutes to allow the flavors to blend.

Serves 4; 1/2 cup per serving.

Recipe courtesy of Amanda. She says: “I found this recipe in a mailer from the AHA. I have never tried it but it seems healthy and may keep you regular! :)”