Peach Cranberry Crunch Cups

 

1

(29-oz.) can peach slices, well drained

1

cup fresh or frozen cranberries

2

tablespoons sugar

1/3

cup all-purpose flour

1/3

cup rolled oats

1/3

cup firmly packed brown sugar

1/2

teaspoon cinnamon

3

tablespoons margarine or butter, melted

• 1 Heat oven to 375°F. Spray six 6-oz. custard cups with nonstick cooking spray; place on cookie sheet.
• 2 In medium bowl, combine peaches, cranberries and sugar; toss lightly. Spoon about 1/2 cup fruit mixture into each sprayed custard cup.
• 3 In medium bowl, combine all topping ingredients; mix until crumbly. Sprinkle over fruit mixture.
• 4 Bake at 375°F. for 20 to 25 minutes or until golden brown.