Pine Hollow
Peach Crisp
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. 

Yield: 6 - 8 servings.

 

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