INGREDIENTS

INSTRUCTIONS

Place the prepared peaches in an 8-inch square baking pan and sprinkle
evenly with the sugar.  Drizzle on the lemon juice and dot with the
butter. Set aside.  TOPPING  Combine the flour, sugar salt and baking
powder in a large bowl and  stir together with a fork.  Cut the butter
into bits and drop it into  the bowl, then cut it into the flour
mixture until dough resembles  fine, even crumbs. Slowly add the milk,
stirring with a fork.  Gather  the dough together and place it on a
lightly floured surface.  Knead  8 to 10 times, until it is fairly
smooth.  Roll or pat the dough into  a shape that will fit the baking
dish ++ it should be no more than  1/2 inch thick , so trim edges if
necessary.  Place the dough over the fruit in the pan, pressing it down
into the  fruit all around the edges.  Bake for 35 to 45 minutes, until
the  juices are bobbling, the biscuit crust is golden brown and the
peaches are tender when pierced through the crust with a knife.  Remove
from the oven and place on a wire rack.  Serve warm with heavy  cream.
Serves 6.  Posted by Stephen Ceideberg; Reposted by Shelley Rodgers
Nov. 12 1991.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 411
Calories From Fat: 144
Total Fat: 16.4g
Cholesterol: 41.9mg
Sodium: 269.4mg
Potassium: 431.2mg
Carbohydrates: 65.5g
Fiber: 3.6g
Sugar: 46.7g
Protein: 4.6g