|Canned peach halves||8|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Light brown sugar||1⁄4 Cup (4 tbs)|
|Quick cooking rolled oats||1⁄4 Cup (4 tbs)|
|Peach juice||3 Tablespoon|
|Whipping cream||2 Tablespoon, slightly sweetened|
Heat oven to 350 degrees.
Drain peaches, reserving juice.
Arrange peaches, hollow side up, in an 8 x 8 x 2" dish.
Cream shortening with flour, sugar, cinnamon and salt; stir in oats.
Crumble mixture over peaches, filling hollows.
Sprinkle with peach juice.
Bake one hour or until topping is golden brown.
Place one peach in each dessert dish, spooning juice over all.
Top with rosette of whipped cream, sprinkle with nutmeg.