6 lg. peaches, about 3 lbs.
Sugar
All-purpose flour
3 tbsp. light corn oil spread
1/8 tsp. ground cinnamon

Preheat oven to 400. Peel and thinly slice peaches.

In large bowl toss peaches with 1/4 cup sugar and 2 tablespoons flour. Spoon peaches into 5 (8 ounce) ramekins or custard cups.

In small bowl, with hand, mix corn oil spread, cinnamon, 1/3 cup flour and 3 tablespoons sugar until mixture resembles coarse crumbs. Sprinkle flour mixture on peaches.

Place ramekins in jelly roll pan for easy handling. Bake peach crisps 25 to 30 minutes until peach mixture is bubbly and crumb topping is golden brown. Serve warm.