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  • 6servings
  • 65minutes
  • 260calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, C
MineralsNatrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup sugar

  2. 1 tablespoon cornstarch

  3. 1/4 teaspoon ground cinnamon

  4. 4 cups sliced fresh peaches (6 medium)

  5. 1 teaspoon lemon juice

  6. 3 tablespoons shortening

  7. 1 cup Gold Medal® all-purpose flour

  8. 1 tablespoon sugar

  9. 1 1/2 teaspoons baking powder

  10. 1/2 teaspoon salt

  11. 1/2 cup milk

  12. Cream, if desired

Instructions Jump to Ingredients ↑

  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.

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