Sift together sugar, flour, salt and baking powder. Add in oil and egg and mix until combined but still crumbles
Place peach mixture in the bottom of a shallow 13 X 9 baking dish. Top with crumble mixture evenly.
Bake for 45 minutes. Allow to cool slightly before serving.
*This recipe is an adaptation of Katherine McKinley’s (North Beaver Grange No. 1646) Apple Crisp in the 1972 Pennsylvania Grange Cookbook, page 280. I updated the language in the recipe and changed the apples in her recipe to peaches. According to Mrs. McKinley’s recipe “any other fruits may be used.”