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Ingredients

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Directions

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  • Preheat oven to 375 degrees F.

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For fruit filling:
  • Thaw fruit, if frozen; do not drain. In a large bowl, combine peach slices, granulated sugar, tapioca, and raspberry preserves. Place fruit mixture in a 2-quart square baking dish.

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For topping:
  • In a medium bowl, combine oats, whole wheat flour, brown sugar, and cinnamon. Using a pastry blender, cut in butter until crumbly. Sprinkle topping over fruit.

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  • Bake for 45 to 50 minutes or until bubbly. Cool on a wire rack for 45 minutes; serve warm. If desired, serve with vanilla yogurt. Makes 8 (about 1/2-cup) servings.

*Sugar Substitutes:

Choose from Splenda® Granular or Sweet 'N Low® bulk or packets to substitute for the granulated sugar. Choose from Sweet 'N Low® Brown, Sugar Twin® Granulated Brown or Splenda® Brown Sugar Blend to substitute for the packed brown sugar. Follow package directions to use product amounts equivalent to 2 tablespoons granulated sugar and 2 tablespoons packed brown sugar.PER SERVING WITH SUBSTITUTE: same as above, except 137 cal., 25 g carbo. Exchanges: 0 other carbo. Carb choices: 1.5

Nutrition Facts

159 calories; 4 g total fat; 2 g saturated fat; 8 mg cholesterol; 22 mg sodium. 31 g carbohydrates; 4 g fiber; 3 g protein;

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