Fresh Peach Cobbler
Fresh Peach Cobbler recipe
fresh, or canned, drained
Heat oven to 400℉ (200℃).
Mix ½ cup sugar, cornstarch and nutmeg in a 2 quart saucepan.
Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils.
Boil and stir 1 minute.
Pour into ungreased 2 quart casserole dish.
Stir together the flour, baking powder, 1 tablespoon sugar and salt.
Add the shortening and cut through with a fork until flour clings to shortening.
Add milk. Form into a ball.
Drop mixture by 6 to 8 teaspoonsful onto hot fruit.
Bake for 25 to 30 minutes, or until topping is golden brown.
Serve with whipped cream or vanilla ice cream.