Peach Crisp (Shiloh)

Peach Crisp
(based on the Fruit Crisp recipe found in "Better Homes and Gardens New
Cookbook", c. 1989, pg. 125)
2 cans of peaches, drained and cut into bite-size pieces
½ c. regular rolled oats
½ c. packed brown sugar
¼ c. all-purpose flour
¼ tsp. cinnamon
¼ c. margarine or butter

Put peaches in the bottom of a glass pie plate.  Mix remaining ingredients
(in a separate bowl) using a pastry blender until mixture resembles course
crumbs.  Spread mixture over peaches.  Bake at 375 degrees for 30 to

35 minutes or until topping is golden.

Notes:  I make this recipe all the time, and I don't bake it but I do
microwave it.  You can microwave it for 5 to 7 minutes.
Also, you can make this recipe before church and cover it with plastic wrap
and then refrigerate it.  When you get home from church, just take the
plastic wrap off and microwave it while you eat your dinner. It's quick and
easy.