Peach Crisp

Peach crisp is probably my all time favorite dessert.I love it hot out of the oven served with vanilla ice cream! It's so easy to make & can be made with fresh peaches in the Summer & canned in the winter.Hope you enjoy this recipe as much as I do!

Ingredients

FOR THE BASE
1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 tsp. salt
1/2 cup cold butter or margarine

FOR THE FILLING
4 cups (2 - 16 oz. cans), sliced peaches
1 cup sugar
1/4 cup cornstarch
*reserved juice of canned peaches

FOR THE TOPPING
1 1/2 cups rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
5 tbsp. cold butter or margarine
ice cream or whipped cream or whipped topping for garnish, optional

*Note - You can use fresh or canned peaches for this peach crisp recipe. If you use fresh peaches, instead of the "reserved juice" from the canned peaches, add 1 cup plus 4 tbsp. of water to the pan.

Directions

FOR THE BASE
In a bowl, combine the flour, brown sugar and the salt.

Using a fork or a pastry blender, cut in the butter or margarine until mixture resembles coarse crumbs.

Press crumb mixture into the bottom of a 9" x 9" baking dish.

Bake at 350° F for 15 minutes.

FOR THE FILLING
Strain the peaches through a sieve, into a pan and *reserve the juice. Set peaches aside.

To the pan of peach juice add the sugar and the cornstarch.

Bring the mixture to a boil, stirring constantly to avoid burning and sticking.

Boil for 2 minutes, or until mixture is thickened.

Remove from heat, and stir in the sliced peaches.

Pour the sliced peaches in sauce over the base in the baking dish.

FOR THE TOPPING
In a bowl, combine the rolled oats, brown sugar and the flour.

Using a pastry blender, or a fork, cut in the butter or the margarine until mixture resembles coarse crumbs.

Sprinkle over the filling in the baking dish.

Bake at 350° F for 25 - 30 minutes, or until golden, and bubbly.

Makes 6 - 8 servings.