1 big and 1 sm. can peaches (27 oz. and 13 oz.)
1/2 c. sugar
1/2 tsp. cinnamon
2 to 3 tbsp. cornstarch
1 1/2 c. sugar
1 1/2 sticks butter
1 1/2 c. flour
2 eggs

Cook peaches, 1/2 cup sugar and cinnamon in a saucepan with cornstarch which has been mixed with a small amount of cold water, stir the mixture until it boils and the juice becomes clear. Place the mixture in a 13 x 9 inch pan. Mix 1 1/2 cups sugar and flour, cut in butter until crumbly. Blend in eggs until well mixed. Drop mixture by spoonsful on top of peaches.

Bake at 375 degrees for 45 minutes. Serves 10 to 15. Best served warm.