1 c flour
1/2 c packed brown sugar
1/4 t salt
1/2 c butter or margarine
Filling:
2 cans (16 oz each) sliced peaches
1 c sugar
1/4 c cornstarch
Topping:
1 1/2 c rolled oats
1/2 c packed brown sugar
1/4 c flour
5 T butter or margarine
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 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 and bubbly.
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