| 1/2 | cup sugar |
| 1 | tablespoon cornstarch |
| 1/4 | teaspoon ground cinnamon |
| 4 | cups sliced fresh peaches (6 medium) |
| 1 | teaspoon lemon juice |
| 3 | tablespoons shortening |
| 1 | cup Gold Medal® all-purpose flour |
| 1 | tablespoon sugar |
| 1 1/2 | teaspoons baking powder |
| 1/2 | teaspoon salt |
| 1/2 | cup milk |
| Cream, if desired |
| 1. | Heat oven to 400º. |
| 2. | Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook over medium heat stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven. |
| 3. | Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. |
| 4. | Bake 25 to 30 minutes or until topping is golden brown. Serve warm with cream if desired. |
|
| If using self-rising flour, omit baking powder and salt. |
|
| Short on time? Use two 16-ounce packages frozen sliced peaches, thawed and well drained, instead of the fresh peaches. |
Nutrition Information:
260 ( 65 ); 7 g ( 2 g); 0mg; 330 mg; 48 g ( 3 g); 4 g 6 %; 4 %; 10 %; 6 % 1 ; 2 ; 1