1 quart sliced fresh peaches + 1 or 2 cups fresh or frozen blueberries, if available (See Note)
1/4 - 1/2 cup fruit juice (I used orange juice)
1/4 to 1/2 cup brown sugar, if your taste requires it
2 small packages instant butterscotch pudding mix (dry, not prepared) DIVIDED USE
1 cup whole wheat flour (or 1/2 each white and whole wheat)
1 1/2 cup dry quick-cooking oats
1/2 cup brown sugar
1/2 cup margarine, melted
1/4 cup vegetable oil
1/2 to 1 teaspoon salt
2 teaspoons cinnamon
Preheat the oven to 350°F.
In a shallow 2 -quart casserole, stir together the fruit, juice, sugar if using and 2 tablespoons of the pudding mix (reserve the remaining pudding mix for the crisp topping); set aside.
In a separate bowl, stir together all topping ingredients (including the reserved pudding mix) until crumbly.
Sprinkle over the fruit. Bake in the preheated oven for about 45 minutes, or until bubbly hot and crisp topping is lightly browned.
Serve warm with ice cream or frozen yogurt, if desired