-
1
Heat oven to 400.
-
2
Mix 1/2 cup sugar, the cornstarch and cinnamon in a 2 quart saucepan.
-
3
Stir in the peaches and lemon juice.
-
4
Cook, stirring constantly, until the mixture thickens and boils.
-
5
Boil and stir for one minute.
-
6
Pour into an ungreased 2 quart casserole.
-
7
Keep hot in the oven.
-
8
Cut shortening into flour, 1 tb.
-
9
sugar, the baking powder and salt until mixture resembles fine crumbs.
-
10
Stir in milk.
-
11
Drop dough by 6 spoonfuls onto hot peach mixture.
-
12
Bake until topping is golden brown - about 25 to 30 minutes.
-
13
Serve warm with cinnamon whipped cream.
-
14
For Blueberry - Omit cinnamon.
-
15
Substitue 4 cups blueberries for peaches.
-
16
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 tb.
-
17
and substitute 1/4 teaspoon almond extract for lemon juice.
-
18
For Plum - Substitute 4 cups sliced plums (about 14 lg.)
-
19
for the peaches.
-
20
Increase sugar in plum mixture to 3/4 cup cornstarch to 3 tbl.
-
21
and cinnamon to 1/2 tsp.
-
22
Cinnamon Whipped Cream - Beat 1 cup chilled whipping cream, 3 tbl.
-
23
sugar and 1/2 teaspoon ground cinnamon in a chilled bowl until stiff.
