Peach cobbler 2

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.

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