| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
c |
Flour |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Cinnamon |
| 1 1/2 |
ts |
Baking powder |
| 6 |
md |
Sliced peaches |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Lemon juice |
| 1/2 |
c |
Milk |
| 3 |
tb |
Shortening |
INSTRUCTIONS
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 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 1 1/4 cups, cornstarch to 3 Tbl. and substitute 1/4 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 3/4 cup
cornstarch to 3 Tbl. and cinnamon to 1/2 tsp. Cinnamon Whipped Cream Beat 1
cup chilled whipping cream, 3 Tbl. sugar and 1/2 tsp. ground cinnamon in a
chilled bowl until stiff.
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