Peachy English Muffins

Got this recipe out of a Guidepost; haven't tried it yet, but it sounds awesome! Feel free to substitute the peaches for either pears or apples, or the English muffin with your favorite muffin or bagel!

2 whole-wheat English muffins, split in half
2 tbsp low-fat tub cream cheese
1 15-ounce can sliced peaches in juice, drained and any thick slices cut lengthwise into 1/2-inch slices
3/4 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
2 tbsp light brown sigar, firmly packed
2 tsp light tub margarine
1/4 cup uncooked quick-cooking oatmeal

Preheat overn to 350 degrees F. Line a baking sheet with aluminum foil. Place English muffin halves on baking sheet. Spread muffin halves with cream cheese. Put peaches in a bowl. Sprinkle with 1/2 tsp cinnamon, allspice and nutmeg over peaches. Stir gently. Arrange peaches in a single layer on cream cheese. In a small bowl, stir together brown sugar, margarine and remaining 1/4 tsp cinnamon. Add oatmeal. Using fingertips, rub mixture until crumbly. Sprinkle over peaches. Bake for 25 minutes or until topping is firm and peaches are hot. Serve while hot. Serves 4.

Nutrition Facts (from http://recipes.sparkpeople.com/recipe-calculator.asp)
4 Servings

Amount Per Serving

Calories 149.9
Total Fat 2.7 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.6 g
Cholesterol 4.2 mg
Sodium 141.5 mg
Potassium 106.4 mg
Total Carbohydrate 27.9 g
Dietary Fiber 2.8 g
Sugars 12.2 g
Protein 5.0 g

Vitamin A 4.9 %
Vitamin B-12 0.8 %
Vitamin B-6 0.4 %
Vitamin C 1.3 %
Vitamin D 0.0 %
Vitamin E 0.0 %
Calcium 4.5 %
Copper 0.2 %
Folate 0.4 %
Iron 6.9 %
Magnesium 0.3 %
Manganese 4.0 %
Niacin 0.1 %
Pantothenic Acid 0.0 %
Phosphorus 1.2 %
Riboflavin 1.5 %
Selenium 0.4 %
Thiamin 1.4 %
Zinc 0.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.