2 cans (1 lb. each) peaches
1/3 c. sugar
3 tbsp. cornstarch
1/8 tsp. allspice
1 c. pancake mix
4 tbsp. Crisco
1/2 c. milk
1 egg, beaten

Drain peaches, reserving 1 1/2 cups liquid (add water if necessary). Bring liquid, cornstarch and allspice to a boil, continue cooking over low heat until thickened and clear, stirring frequently. Stir in peaches. Spread in 8 inch square baking pan.

TOPPING:

Combine pancake mix and sugar in mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Add milk and egg, stirring only until moistened. Pour over peach mixture. Sprinkle with sugar. Bake in 375 degree oven 25 to 30 minutes.