1. Peel and slice peaches, add 1/2 cup sugar and beaten egg; stir.
2. Pour fruit mixture into a well greased baking pan.
3. With a hand beater, beat the egg yolks until they are a very pale yellow.
4. Add the sugar, almond extract & cornstarch and continue beating until mixture is fluffy
5. In a separate bowl, beat egg whites until stiff; fold into egg/sugar mixture
6. Pour the batter over the fruit and bake for 30 minutes.

This is excellent served while still warm with vanilla icecrea, or creme anglaise.

1. Preheat oven to 350 degrees.
2. In a mixing bowl combine pecans, flour, sugars and cinnamon. Using a pastry blender, cut in butter until mixture is crumbly. * This is where we add the 1/2 cup oats. Set aside. In a saucepan combine cranberries, sugar, cinnamon, cranberry juice and flour. Cook over medium heat, stirring often, about 10 minutes or until mixture is thickened and cranberries have burst. Stir in pears
3. Pour the filling into an ungreased 8X12 baking dish. Sprinkle evenly with topping mixture. Bake in oven for about 30 minutes or until golden brown and bubbling.
4. Serve warm.

1. Heat oven 375 F. Place apples in greased square baking dish. Blend remaining ingredients until crumbly. Spread over apples.
2. Bake 30-35 minutes.
3. Serve warm with ice cream.

1. Combine all topping ingredients in a bowl, and mix well.
2. In a separate bowl, combine sugar and flour
3. Add fruit to flour mixture, and toss to coat.
4. Spoon fruit mixture into a 2 litre baking dish, sprinkle with topping mixture
5. Bake at 375 for 40-50 minutes until fruit is tender.