3/4 cup quick-cooking oats, uncooked
3/4 cup light brown sugar, divided
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) butter, cut up
8 fresh peaches, pitted and thinly sliced
1 cup fresh raspberries
2 tablespoons all-purpose flour
What To Do:
Preheat oven to 375 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a medium bowl, mix together oats, 1/4 cup light brown sugar, cinnamon, and butter; set aside.
In a large bowl, combine peaches, raspberries, remaining light brown sugar, and flour; toss gently until evenly coated. Spoon into prepared baking dish and sprinkle with crumb mixture.
Bake 30 to 35 minutes, or until crumbs are golden and peaches are bubbly.
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