Peach Cobbler

Place peaches in medium saucepan. Toss with cornstarch, lemon juice, 1 teaspoon cinnamon and salt. Cook over medium heat, stirring constantly until mixture thickens.

Remove from heat. Stir in 3/4 cup Equal and vanilla until dissolved. Spoon hot peach mixture into 8-inch square baking pan.

Meanwhile, roll pie pastry on floured surface to form a 9-inch square. Place pastry over hot peach mixture. Trim and flute edge. Cut a few slits in top to allow steam to escape. Sprinkle top of pastry with combined 1 tablespoon Equal and 1/4 teaspoon cinnamon.

Bake in preheated 400°F oven 25 to 30 minutes or until pastry is crisp and lightly golden in color. Serve warm or at room temperature.