Peach Crisp

1 cup all-purpose flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine

Filling
2 cans (16 ounces each) sliced peaches
1 cup sugar
1/4 cup cornstarch

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 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. Makes 6-8 servings.