Fresh Peach Cobbler

Directions

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.