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Peach Crisp


Roxy

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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.

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