1/2 cup sugar
1 tablespoon cornstarch
1/4 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 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
Heat oven to 400. Mix 1/2 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-quaert casserole; keep peach mixture hot in oven.
Cut shortening into flour, 1 tablespoon sugar, the baking powder and slat 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 arm with whipped cream.
Notes: I like to double the buiscuit topping.
Makes 6 servings
Betty Crocker’s Cookbook
1980
