Topping:
1 c. EACH: firmly packed light brown sugar, flour
1/2 c. EACH: quick cooking oats, softened butter

Cake:
1 c. EACH: sugar, softened butter
2 eggs. slightly beaten
1 1/4 c. light sour cream
1 tbs. vanilla extract
3 c. flour
1 tsp. EACH: baking powder, baking soda
1/2 tsp. Salt

Glaze:
1 c. conf. Sugar
1-2 tbs. skim milk

Preheat oven to 350F.
Lightly grease a 9x13" baking pan.

Filing:
In medium bowl, stir together pie filling
and drained sliced peaches.

Topping:
In another medium bowl, stir brown sugar, flour,
oats and butter with a fork until crumbly.

Cake:
In a large bowl with electric mixer, beat sugar and butter,
scraping bowl often, until light and fluffy, 1-2 min.
Add eggs, sour cream and vanilla.
Beat, scraping bowl as needed, until well-mixed, 1-2 min.
Add flour, baking powder, baking soda and salt.
Continue beating and scraping until smooth, 1-2 min.

Assembly:
Spread half the batter in prepared pan. Spread filling over batter.
Drop remaining butter over fruit by spoonfuls, but do NOT spread.
Sprinkle topping over evenly.
Bake in preheated oven until wooden pick inserted in center
comes out clean, 60-70 min. Cool at least 15 min.

Glaze:
In a small bowl, stir confectioner's sugar and milk until smooth.
Drizzle over cake. Makes 15 servings.