Ingredients

Filling

3 cups fresh raspberries
3 cups chopped fresh peaches, peeled & seed removed first
3/4 cup granulated sugar
2 tablespoons cornstarch

Crust

2 cups flour
1 cup old-fashioned oats
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon cinnamon
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, melted & slightly cooled
1 large egg, lightly beaten
1 teaspoon vanilla

Directions

Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish with non-stick cooking spray and set aside.

In a large bowl, add the raspberries and chopped peaches. In a small bowl, whisk together the sugar and cornstarch. Sprinkle the sugar mixture over the fruit and stir until fruit is lightly coated. Set aside.

In another large bowl, whisk together the flour, oats, granulated sugar, brown sugar, cinnamon and salt. Make a well in the center and add the melted butter, beaten egg and vanilla. Stir until well combined.

Press two-thirds of the crust mixture evenly into the bottom of the prepared baking dish. Spread the fruit mixture evenly over the crust. Crumble the remaining crust mixture evenly over the top of the fruit.

Bake for 40-45 minutes or until the fruit is bubbling and the crumbs on top start to brown. Let cool completely in the baking dish before cutting into squares. Store in the refrigerator.

Formulation courtesy of General Mills Flour