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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F.
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.
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.
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.