Peach-Oatmeal Crisp puts to good use one of the South's summer favorites and makes nine 3/4-cup servings.

6 cups peeled, sliced fresh peaches (about 2 1/2 pounds)

1/2 cup raisins

1/2 teaspoon ground cinnamon, divided

1/8 teaspoon ground nutmeg

Vegetable cooking spray

1/2 cup quick-cooking oats, uncooked

1 tablespoon all-purpose flour

1 tablespoon brown sugar

2 tablespoons chilled stick margarine, cut into small pieces

Combine peaches, raisins, 1/4 teaspoon cinnamon and nutmeg in a large bowl; stir well. Spoon into a 2-quart casserole coated with cooking spray; set aside.

Combine oats, remaining 1/4 teaspoon cinnamon, flour and sugar; stir well. Cut in margarine with a pastry blender until mixture resembles coarse meal; sprinkle evenly over peach mixture. Bake at 350 degrees for 40 minutes or until lightly browned.

Serve warm with a scoop of ice cream for a special treat.