Peach Crisp

By littlefish

Ingredients

• FILLING:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup butter, cubed
• 2 cans (15-1/4 ounces each) sliced peaches
• 1 cup sugar
• 1/4 cup cornstarch
• TOPPING:
• 1-1/2 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 5 tablespoons butter, cubed

Preparation

Step 1

Directions
In a large bowl, combine the flour, brown sugar and salt. Cut in
butter until crumbly. Pat into a greased 9-in. square baking pan.
Bake at 350° for 15 minutes or until lightly browned.

Meanwhile, drain the peaches and reserve juice in a small saucepan.
Stir in the sugar and cornstarch until smooth. Bring to a boil; cook
and stir for 2 minutes or until thickened. Remove from the heat;
stir in peaches.

Pour into crust. For topping, combine the oats, brown sugar and
flour. Cut in the butter until crumbly. Sprinkle over filling. Bake

Directions (continued)
at 350° for 25-30 minutes or until golden brown and bubbly.
Yield: 6-8 servings.