This vintage recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

Peach Layer Crisp

1/4 cup butter or shortening
3/4 cup brown sugar (packed)
3/4 cup sifted all-purpose flour
1/2 teaspoon salt
2 cups cornflakes
1 (1 lb. 13 oz.) can cling peach slices
1/2 cup granulated sugar
2 tablespoons cornstarch
Few grains salt
1/2 cup syrup from peaches
1/2 cup milk
2 eggs
1/2 teaspoon vanilla

Blend butter, brown sugar, flour and 1/2 teaspoon salt until crumbly. Add cornflakes and mix lightly. Press 3/4 of mixture into bottom and sides of greased 8-inch square baking pan. Drain peaches, saving syrup. Blend granulated sugar, cornstarch and few grains salt. Add 1/2 cup peach syrup and milk; mix until smooth. Cook over hot water, stirring frequently, until thickened. Beat eggs lightly and stir in a little of hot mixture. Combine with remaining hot mixture, and cook 2 minutes longer, stirring constantly. Add vanilla and peach slices. Pour over crumbly mixture in pan. Sprinkle with remaining crumbly mixture. Bake in moderate oven, 350 degrees, 30 minutes. Serve warm or cold. Makes about 8 servings.

Note: Graham cracker crumbs may be substituted for cornflakes, if desired.