5 cups sliced peeled peaches, (1 1/4 inches thick) (about 2 1/2 lb.)*
3 tablespoons sugar
1 to 2 tablespoons all-purpose flour (depending on juiciness of peaches)
1 tablespoon lemon juice
1 (6-oz.) container fresh raspberries (1 1/2 cups)
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, chilled, cut-up
1 cup slivered almonds, toasted**
1. Heat oven to 350°F. Coat 11x7-inch glass or ceramic baking dish with cooking spray.
2. Combine all of the filling ingredients, except raspberries, in large bowl, stirring gently to coat. Arrange in baking dish; sprinkle with raspberries.
3. Beat 1/2 cup flour, oats, brown sugar, cinnamon and salt in large bowl at low speed. Add butter; beat until coarse crumbs form. Stir in almonds. Sprinkle over filling, squeezing to form clumps.
4. Bake 35 to 40 minutes or until lightly browned and edges are bubbling. Cool on wire rack 30 minutes; serve warm.
PER SERVING: 380 calories, 16 g total fat (5.5 g saturated fat), 6 g protein, 57 g carbohydrate, 20 mg cholesterol, 50 mg sodium, 5.5 g fiber
TIPS *To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until skins loosen. Cool in ice water; peel skins with knife.
**To toast almonds, place on baking sheet; bake at 350ºF. for 6 to 9 minutes or until light golden brown.