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From: Nancy,.SanFran

Peach-and-Blueberry Cobbler
Recipe By :Cooking Light, January/February 1997, page 98
Yield: 6 servings (serving size: 1 cup)

1 cup reduced-fat baking mix
1/2 cup regular oats
1/4 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup reduced calorie stick margarine chilled
cut into small pieces
4 cups frozen sliced peaches
2 cups frozen blueberries
1/4 cup granulated sugar
vanilla low-fat yogurt optional

1. Preheat oven to 350 F.

2. Combine first 4 ingredients in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. set aside.

3. Combine peaches and blueberries in a 2 quart casserole, and sprinkle 1/4 cup sugar evenly over fruit. Crumble oat mixture evenly over fruit.

Bake at 350F for 45 minutes or until cobbler is bubbly. Top cobbler with frozen yogurt, if desired.