"The Ladyfinger Specialist Since 1901"

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2 packages (3 ounces each) ladyfingers

2 cans (16 ounces each) peach halves in heavy syrup

1/3 cup sugar

1 tablespoon cornstarch

1/2 teaspoon vanilla extract

1/2 cup packed light brown sugar

1/2 cup unsifted all-purpose flour

1/3 cup uncooked oats

1/2 teaspoon cinnamon

Line bottom of 8-inch square pan with ladyfinger halves, split sides up. Cut 12 additional ladyfinger halves in half. Use to line sides of pan, allowing cut ends to rest on ladyfingers in bottom of pan.

Drain peaches, reserving 3/4 cup syrup. Arrange peaches, cut sides down, in ladyfinger-lined pan; set aside.

In small saucepan combine sugar and cornstarch. Stir in reserved peach syrup, blending well with wire whisk or fork. Cook over medium heat, stirring constantly, until mixture just begins to boil. Remove from heat and stir in vanilla. Pour over peaches in pan.

In small bowl combine brown sugar, flour, oats and cinnamon. Stir in melted butter or margarine. Spoon over peaches. Bake at 350 degrees for 20 minutes.

Serve warm, cold or at room temperature.