Ingredients:
1 (29 ounce) cans sliced yellow cling peaches ( packed in syrup)
2 tablespoons lemon juice
10 shortbread cookies ( we used Lorna Doones!)
2 tablespoons light brown sugar
1/8 teaspoon cinnamon
2 tablespoons butter or 2 tablespoons margarine
Directions:
Preheat oven to 400 F.
Drain peaches (Use peach syrup for beverage or dessert sauce.); place in single layer in buttered 9-inch pie plate; sprinkle lemon juice over.
Crush cookies coarsely between sheets of waxed paper with a rolling pin.(There should be 3/4 cup.)
Combine with brown sugar and cinnamon in small bowl; cut in butter or margarine with pastry blender until mixture is crumbly.
Sprinkle over peaches.
Bake in hot oven 20 minutes, or until crumbs toast lightly.
Serve plain or with cream or ice cream.
(We liked ours warm!).
Servings: 6
Time preparation: 10 min.
Time total: 30 min.