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1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine
FILLING:
2 (16-ounce) cans 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 cold butter or margarine
In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes. Meanwhile, drain the peaches and reserve the juice in a medium saucepan; set peaches aside. Add the sugar and cornstarch to the saucepan; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour over 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.
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup cold butter or margarine
FILLING:
2 (16-ounce) cans 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 cold butter or margarine
In a bowl, combine flour, brown sugar and salt. Cut in butter until crumbly. Pat into a greased 9-in. square baking pan. Bake at 350° for 15 minutes. Meanwhile, drain the peaches and reserve the juice in a medium saucepan; set peaches aside. Add the sugar and cornstarch to the saucepan; bring to a boil, stirring constantly. Boil for 2 minutes or until thickened. Remove from the heat; stir in peaches. Pour over 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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