Peach Crisp

3 lb. ripe peaches (9 to 12 peaches)
2 tsp. lemon juice
1 Tbsp. cornstarch
1/4 c. brown sugar
1/2 tsp. cinnamon or 1/4 tsp. nutmeg
1/4 tsp. salt
1 Tbsp. butter or oleo

Peel peaches, slice and sprinkle with lemon juice. In bowl mix cornstarch and brown sugar. Add peaches and toss to coat. Turn peaches into saucepan; bring to a boil and cook, stir until coating on peaches is shiny. Remove from heat; add cinnamon, salt and butter. Put into greased 8 inch round baking dish. Add topping.

Topping:
1/2 c. sifted flour
1/2 c. sugar
1/8 tsp. salt
2 Tbsp. butter or margarine
Bake in preheated 350 degrees oven until peaches are tender, 25 to 30 minutes. Makes 6 servings.

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