Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| 1 cup | Flour |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Sugar |
| ¼ teaspoon | Cinnamon |
| 1½ teaspoon | Baking powder |
| 6 mediums | Sliced peaches |
| ½ teaspoon | Salt |
| 1 teaspoon | Lemon juice |
| ½ cup | Milk |
| 3 tablespoons | Shortening |
Heat oven to 400. Mix ½ cup sugar, the cornstarch and cinnamon in a 2-quart saucepan. Stir in the peaches and lemon juice. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for one minute. Pour into an ungreased 2-quart casserole; keep hot in the oven. Cut shortening into flour, 1 Tbl. sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Bake until topping is golden brown - about 25-30 minutes. Serve warm with cinnamon whipped cream. For Blueberry - Omit cinnamon. Substitue 4 cups blueberries for peaches. For Cherry - Substitue 4 cups pitted red tart cherries for peaches and increase sugar in cherry mixture to 1¼ cups, cornstarch to 3 Tbl. and substitute ¼ tsp almond extract for lemon juice. For Plum - Substitute 4 cups sliced plums (about 14 lg.) for the peaches. Increase sugar in plum mixture to ¾ cup cornstarch to 3 Tbl. and cinnamon to ½ tsp. Cinnamon Whipped Cream Beat 1 cup chilled whipping cream, 3 Tbl. sugar and ½ tsp. ground cinnamon in a chilled bowl until stiff.