Raspberry Crumble - cooking recipe

Ingredients

butter-flavored cooking spray
1 (15 ounce) can sliced peaches in juice, drained
1 (12 ounce) package frozen unsweetened raspberries, thawed
1 cup quick-cooking oats, uncooked
2 tablespoons brown sugar
1 1/2 teaspoons cinnamon
3 tablespoons reduced-calorie stick margarine, melted
2 tablespoons honey

Preparation

Preheat oven to 350 degrees.
Coat an 8x8 baking pan with cooking spray.
Arrange peach slices evenly in the bottom of the pan.
Sprinkle raspberries evenly over the peaches.
Set aside.
In a bowl, combine oats, brown sugar and cinnamon and mix with a fork, breaking up brown sugar clumps.
Add margarine and honey; stir to combine.
Sprinkle topping over fruit.
Bake uncovered for 30 to 35 minutes, or until fruit is bubbly.