Peach Crisp, *Angie Approved.

INGREDIENTS:

1 cup all-purpose flour

1/2 cup packed brown sugar

1/4 teaspoon salt

1/2 cup butter, cubed

FILLING:

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

DIRECTIONS:

1. 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. 
2. Bake at 350° for 15 minutes or until lightly browned.
3. 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.
4.  Remove from the heat; stir in peaches.Pour into crust. 
5. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. 
6. Bake at 350° for 25-30 minutes or until golden brown and bubbly.

Yield: 6-8 servings.