Peach Crisp

 

1
cup all-purpose flour
1/2
cup packed brown sugar
1/4
teaspoon salt
1/2
cup margarine

 

Filling:

 

2
cans (16 ounces each) sliced peaches
1
cup sugar
1/4
cup cornstarch

 

Topping:

 

1 1/2
cups rolled oats
1/2
cup packed brown sugar
1/4
cup all-purpose flour
5
tablespoons butter or margarine

 

 

In a bowl, combine flour, brown sugar, and salt.  Cut in butter until crumbly.  Pat into a greased 9-inch square pan.  Bake at 350° for 15 minutes.  Meanwhile, drain the peaches and reserve juice in a medium saucepan.  Add the sugar and cornstarch; bring to a boil, stirring constantly.  Boil for 2 minutes or until thickened.  Remove from the heat; stir in peaches.  Pour into crust.  For topping, combine oats, brown sugar, and flour.  Cut in the butter until crumbly.  Sprinkle over filling.  Bake at 350° for 25-30 minutes or until golden brown. 

 

Makes 6 servings.