I found this recipe in a Taste of Home Magazine, February 2004. Our guest at our B&B ask for the recipe every time we serve this for breakfast. If there is any left over I reheat in the evening add a scoop of vanilla ice cream and you have a wonderful snack. Our favorite fruits are canned pears, peaches and apples, frozen blackberries, red raspberries or a berry blend.

2 Cups of fresh, canned or frozen fruit
Place fruit in a baking dish sprayed with cooking oil. (I like to use a Pyrex pie dish)

2 Tablespoon sugar
1 Teaspoon cornstarch
2 Teaspoon water or (juice from the canned fruits)
1/2 Teaspoon lemon juice

Mix together and pour over fruit in dish.

1/2 Cup quick cooking oats
1/4 Cup all-purpose flour
1/4 Cup brown sugar
1/2 Teaspoon cinnamon or (1/4 Teaspoon of cinnamon and 1/4 Teaspoon of nutmeg)
1/4 Cup cold butter

Mix together cutting in the butter until crumbly. Sprinkle over fruit in dish. Bake 375 degrees for 20-25 minutes or until filling is bubbly. Serve steaming hot with milk or cream.
Yields 4 servings

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