|Canned cling peach slices||30 Ounce (1 can)|
|Pecan shortbread cookies||1⁄2 Pound|
|Light brown sugar||1 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs) (1/2 stick)|
|Pecans||1⁄4 Cup (4 tbs), chopped|
|Vanilla ice cream||1 Pint|
1 Preheat the oven to 400 degrees fahrenheit.
2 Throughly drain the peach slices.
3 In an 8-inch, round baking dish, arrange the peach slices.
4 In a plastic bag, place shortbread cookies and using a rollng pin crush to fine crumbs.
5 Add 1 tablespoon brown sugar and 1 teaspoon cinnamon.
6 Sprinkle over peaches.
7 Dot with butter and sprinkle with chopped pecans.
8 Bake for 8 to 10 minutes, or until the topping is bubbling.
9 Serve warm, with vanilla ice cream.