Prep Time: 20 min. Cook Time: 30-35 min. Yields 14 servings
5 cups sliced peaches
2 cups raspberries
1/2 cup canola oil
1 cup uncooked rolled oats
1/2 cup whole wheat flour
1/2 cup wheat germ
1/4 cup honey
1/4 cup chopped almonds
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg and/or cloves (optional)
Preheat oven to 375 degrees. In a medium mixing bowl, combine the peaches and raspberries. Then place in a 9-x-9-inch glass baking dish. In a separate medium mixing bowl, combine all the other ingredients and mix until it resembles coarse crumbs. Spread the crumb mixture on top of the fruit. Bake for 30 to 35 minutes.
Per serving: Calories 184 (From Fat 88); Fat 10g (Saturated 1g); Cholesterol 0mg; Sodium 1mg; Carbohydrate 23g (Dietary Fiber 4g); Protein 4g.
Vary It! Try substituting apples for the peaches and other berries for the raspberries.