1/2 cup Parkay soft spread, melted
2 15-oz. cans sliced peaches in extra-light syrup, drained
3 cups baking apples, peeled, cored and diced
1/2 cup granulated sugar
2 tsp cornstarch
40 vanilla cookies, crushed
3/4 cup coarsely chopped walnuts
Pam no-stick cooking spray
 Preheat oven to 400 degrees F. Coat 9-inch square baking pan with cooking spray.
 Mix peaches and apples in large bowl. Mix sugar and cornstarch; toss with fruit. Spread into baking pan.
 Mix cookie crumbs, walnuts and margarine; sprinkle over fruit mixture.
 Bake for 35 minutes or until topping is brown and fruit is bubbly.