5 cups peeled, pitted and thickly sliced ripe peaches
½ cup fresh raspberries
1/3 cup granulated sugar
½ cup brown sugar (divided use)
¼ cup plus 1 tablespoon all-purpose flour (divided use)
2/3 cup old-fashioned rolled oats
¼ cup butter, cold and cut into small pieces
Preheat oven to 350 F. Spray an 8-inch square baking dish with nonstick spray coating. Place peaches, raspberries, granulated sugar, 1/4 cup brown sugar and 1 tablespoon flour in mixing bowl. Allow to stand 5 minutes and gently stir. Spoon into baking dish.
Combine remaining ¼ cup brown sugar, ¼ cup flour and oats. Stir to blend. Using fingers or two knives, cut butter into mixture until butter pieces are pea size.
Sprinkle over peaches. Bake 40 to 50 minutes. Serve warm.
Makes 6 servings.