Peach Crisp

Here ya go, Gen!

Fruit Crisp (from Better Homes and Gardens Cookbook)

5 cups sliced, peeled cooking apples, pears, peaches, or apricots (for my family I use 2- 15.25 oz. cans of sliced peaches)
2 to 4 tablespoons granulated sugar (I don't use this for canned peaches--they're plenty sweet)
1/2 cup regular rolled oats (I always have quick cooking oats and use those)
1/2 cup brown sugar
1/4 cup flour
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine


FOR FILLING:
Place fruit in a 2-quart square baking dish. Stir in sugar (for peaches I like to add a little cinnamon instead).

FOR TOPPING:
In medium bowl combine the oats, brown sugar, flour and cinnamon. Cut in butter till mixture resembles coarse crumbs. Sprinkle topping over filling. (I use this topping on pies too. We really like it on apple pie and I just tried it on a cherry pie--YUM!)

Bake in a 375 degree over for 30 to 35 minutes or until fruit is tender and topping is golden.

Makes 6 servings.