Peach Cobbler

August 2006.  Recipe from Betty Garrison,

from Betty Crocker Recipes For Today cookbook (1986: General Mills, Inc.)

½ cup sugar

1 Tablespoon cornstarch

¼ teaspoon ground cinnamon

4 cups sliced peaches (about 6 medium)

1 teaspoon lemon juice

3 Tablespoons shortening

1 cup all-purpose flour

1 Tablespoon sugar

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup milk

Heat oven to 400 degrees.

Mix ½ cup sugar, the cornstarch and cinnamon in 2-quart saucepan. 

Stir in peaches and lemon juice. 

Cook, stirring constantly, until mixture thickens and boils. 

Boil and stir 1 minute.

Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.

Mix flour, 1 T. sugar, the baking powder and salt.

Cut in shortening until mixture resembles fine crumbs. 

Stir in milk.

Drop dough by 6 spoonfuls onto hot peach mixture.

Bake until topping is golden brown, 25 to 30 minutes.

Serve warm and, if desired, with cream or ice cream. 

6 servings. 

Variations:

Blueberry Cobbler: Omit cinnamon.  Substitute 4 cups blueberries for the peaches.

Cherry Cobbler: Substitute 4 cups pitted red tart cherries for the peaches; increase sugar in cherry mixture to 1 ¼ cups, cornstarch to 3 Tablespoons and substitute ¼ teaspoon almond extract for the lemon juice.