Peach Crisp

[Roxy]

Peach Crisp:

1-cup flour

1/2-cup packed brown sugar

1/4-teaspoon salt

1/2-cup butter

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 flour

5-Tablespoons butter

In a bowl, combine flour, brown sugar and salt. Cut in butter

until crumbly.

Pat into a greased 9-inch square-baking pan. Bake at 350 degrees

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 form 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 degrees for 25 - 30 minutes or until golden and bubbly.