Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Sugar
1 c Flour
1 tb Corn starch
1 tb Sugar
1/4 ts Cinnamon
1 1/2 ts Baking powder
6 md Sliced peaches
1/2 ts Salt
1 t Lemon juice
1/2 c Milk
3 tb Shortening
Heat oven to 400. Mix 1/2 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 tb 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. Substitute 4 c blueberries for peaches.
For Cherry - Substitute 4 c pitted red tart cherries for peaches
and increase sugar in cherry mixture to 1 1/4 c, corn starch to 3
tb and substitute 1/4 ts almond extract for lemon juice.
For Plum - Substitute 4 c sliced plums (about 14 large plums) for
the peaches. Increase sugar in plum mixture to 3/4 c, corn starch
to 3 tb, and cinnamon to 1/2 ts.
Cinnamon Whipped Cream - Beat 1 c chilled whipping cream, 3 tb
sugar and 1/2 ts ground cinnamon in a chilled bowl until stiff.
