1 HEAT oven to 375ºF. Coat 9 x 9-inch baking dish with no-stick cooking spray. Stir together peaches, 1/4 cup flour, 3 tablespoons brown sugar blend and 1/2 teaspoon ginger in large bowl. Spoon into prepared baking dish.
2 COMBINE oats and remaining 1/2 cup flour, 2 tablespoons brown sugar blend and 1/4 teaspoon ginger in bowl. Stir in butter with a fork until crumbly. Add pecans. Sprinkle over peach mixture.
3 BAKE 40 to 45 minutes or until topping is golden brown and peaches are tender. Cool 15 minutes. Combine preserves and raspberries. Spoon on top of each serving. Top with a dollop of whipped topping.
TIP To partially thaw frozen peaches, place in microwave-safe bowl. Microwave on HIGH 2 minutes.