Blueberry Oat Crisp

2 to 3 peaches, chopped, with the skins on
2 pints fresh blueberries, washed
1/2 cup brown sugar, divided
2 Tbs. flour
3 tsp. ground cinnamon, divided
1 1/2 cups quick-cooking rolled oats
3 Tbs. butter or margarine
French vanilla yogurt

Prep. time: 45 minutes
Yield: 6 servings

Preheat oven to 350º.

Spray an 8-cup baking dish with cooking spray. In the dish, combine the peaches and blueberries.

In a small bowl, combine 1/4 cup brown sugar, 2 tsp. cinnamon, and flour. Add to the fruit and toss to mix.

Combine rolled oats, 1/4 cup brown sugar, 1 tsp. cinnamon; with a pastry blender or two knives, cut in butter until crumbly. Sprinkle over the fruit mixture.

Bake for 25 minutes (or microwave on HIGH for 10 minutes) or until mixture is bubbling and fruit is barely tender. Serve warm or cold.

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