1 1/4 c. flour
1 1/4 c. Quaker oats (quick or old fashioned, uncooked)
1/2 c. sugar
1/2 tsp. baking powder
3/4 c. butter, divided (1 1/2 sticks)
2 tbsp. cold water
1 (20 oz.) can cherry pie filling
1 (16 oz.) can sliced peaches in juice, drained

Heat oven to 425 degrees. Combine flour, 1 cup oats, sugar, and baking powder; cut in 1/2 cup butter until crumbly. Remove 1 cup mixture and combine with 1/4 cup oats. Cut in 1/4 cup butter until crumbly; set aside.

Mix water and remaining oat mixture with fork just until moistened; press onto bottom and 1 1/2 inches up sides of 9 inch spring form pan. Bake 15 minutes. Cool slightly. Combine pie filling and peaches; spread into crust. Top with reserved crumb mixture. Bake 30-35 minutes or until golden brown.

Or bake at 400 degrees in 9 inch deep dish plate.