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1
Heat oven to 400 degrees.
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2
In a 2 quart saucepan, mix 1/2 cup sugar, the cornstarch and cinnamon.
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3
Stir in peaches, lemon juice and vanilla. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
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4
Pour mixture into ungreased 2 quart casserole and set aside.
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5
Combine 1 tablespoon sugar, baking powder and salt in medium bowl. Cut shortening or butter into dry mixture until it resembles fine crumbs.
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6
Stir in the milk until mixture comes together and holds.
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7
Drop dough by 6 spoonfuls onto hot peach - raspberry mixture. Bake until topping is golden brown, 25 to 30 minutes.
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8
Take from oven, and sprinkle a little more sugar over the top of biscuits topping. Serve warm with Vanilla ice cream or Whipped Cream. Enjoy!
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9
VARIATIONS:
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10
Peach Cobbler: Use 4 cups peaches and omit the raspberries. Follow above recipe.
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11
Blueberry Cobbler: Omit cinnamon if desired & substitute 4 cups blueberries for the peaches.
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12
Cherry Cobbler: Substitute 4 cups pitted red tart cherries for the peaches; increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 tablespoons and substitute 1/4 tsp. Almond extract for the lemon juice.
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13
Plum Cobbler: Substitute 4 cups sliced plums (about 14 large) for the peaches; increase sugar in plum mixture to 3/4 cups, cornstarch to 3 tablespoons and cinnamon to 1/2 cinnamon.
