Cornmeal Peach Crisp

This  a lovelyaddition to any dinner night. Most importantly, it contains one of those canned
ingredients that I perpetually receive from the local food pantry. I just love
peaches! The delightful tender flesh taste great fresh or canned. It is one
canned product that you don't mind opening and eating straight from the source!
I use my canned peaches in yogurt and cottage cheese parfaits, along with a
quick topping for pancakes. There is never a shortage of uses. Better yet, some
days when I don't have a fresh veggie, or I'm just plumb lazy, and don't feel like
making a side vegetable, I open up a can of these beauties and set them out as
a dinner accompaniment. Delicious!

What a luscious, crisp this recipe makes, and no one will know it is from canned peaches.

2 cans 15 oz.
sliced peaches (or one large can)
2 tab. lemon juice
1 cup cornmeal
1 tsp. salt
3/4 cup butter
1/2 cup walnuts (optional)

Drain peaches reserving 2/3 cup. Add peaches to 8 x 8 inch baking pan with reserved juice. In
a bowl rub cornmeal, salt, and butter with fingertips making small course
granules. Top on peach mixture. Bake at 350 for 20 minutes until golden on top.
May serve with ice cream.