Peach Cobbler 2

Directions

Heat oven to 400. Mix ½ 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 to 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 1¼ cups, cornstarch to 3 tb. and substitute ¼ teaspoon almond extract for lemon juice.

For Plum - Substitute 4 cups sliced plums (about 14 lg.) for the peaches. Increase sugar in plum mixture to ¾ cup cornstarch to 3 tbl. and cinnamon to ½ tsp.

Cinnamon Whipped Cream - Beat 1 cup chilled whipping cream, 3 tbl. sugar and ½ teaspoon ground cinnamon in a chilled bowl until stiff.