Fresh Peach Cobbler

Preparation

1. Heat oven to 400°.
2. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
3. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.
4. Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired.

Tips

• If using self-rising flour, omit baking powder and salt.
• Short on time? Use two 16-ounce packages frozen sliced peaches, thawed and well drained, instead of the fresh peaches.

Nutrition Information