Closed Peach Crisp

[Yours]

TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 6-8 servings
Ingredients

• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon salt
• 1/2 cup butter, cubed
• FILLING:
• 2 cans (15-1/4 ounces each) sliced peaches
• 1 cup sugar
• 1/4 cup cornstarch
• TOPPING:
• 1-1/2 cups old-fashioned oats
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 5 tablespoons butter, cubed

Nutritional Facts

1 serving (1 each) equals 366 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 200 mg sodium, 65 g carbohydrate, 1 g fiber, 2 g protein.

Directions

1. In a large bowl, combine the 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 or until lightly browned.
2. Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in the sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
3. Pour into crust. For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling. Bake at 350° for 25-30 minutes or until golden brown and bubbly. Yield: 6-8 servings.

Originally published as Peach Crisp in Taste of Home February/March 1995, p35