1 cup all-purpose flour
½ cup brown sugar, packed
¼ tsp salt
½ cup butter, cubed
For Filling:
15 oz peaches, (2 cans) sliced
¾ cup sugar
¼ cup cornstarch
For Topping:
1 cup old-fashioned oats
⅓ cup packed brown sugar
¼ cup all-purpose flour
5 tbsp butter, cubed
vanilla ice cream, for serving
In a large bowl, combine the flour, brown sugar, and salt. Cut in butter with a fork or pastry cutter until crumbly. Spread mixture into a greased 2-quart baking pan.
Bake at 350 degrees F for 15 minutes or until light brown.
Filling:
Meanwhile, drain the peaches and reserve juice in a small saucepan. Stir in 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. Pour peach mixture over crust.
Topping:
combine the oats, brown sugar, and flour. Cut in the butter until crumbly. Sprinkle over the filling. Bake at 350 degrees F for 25 to 30 minutes or until golden brown and bubbly.
Let stand 5 to 10 minutes to cool slightly then serve in individual bowls. Top each serving with 1 scoop of ice cream. Enjoy!
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