Peach Crisp

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,
Cinnamon and Nutmeg to taste
  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


Directions
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.
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.
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.

(I didn't LOVE this recipe, but it'll do for now)