Stir in the juice, sugar and cornstarch until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in peaches.
Divide peaches into 6-8 individual ramekins. Place ramekins on baking sheet. Use a 9" square or rectangle pan if you do not have ramekins.
For topping, combine the oats, brown sugar and flour. Cut in the butter until crumbly. Sprinkle over filling.
Bake at 350 degrees Fahrenheit for 20 minutes or until golden brown and bubbly.