2 lbs. fresh peaches, peeled and sliced
1/2 c. brown sugar
1/2 tbsp. cornstarch
2 tsp. lemon juice
1/2 tsp. ground cinnamon
9 inch pastry shell, baked
Crumb topping

Toss peaches with sugar, cornstarch, lemon juice, and cinnamon. Arrange in prepared shell. Heat, covered with wax paper, 6 to 9 minutes until peaches are almost tender.

Sprinkle with crumb topping; heat 6 to 7 1/2 minutes until topping is set. Let stand until cool.

CRUMB TOPPING:

Combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 cup butter (softened), 1/3 cup finely chopped nuts, and 1 teaspoon ground cinnamon.