1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups sliced 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


Heat oven to 400 F.

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.

Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

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.

Note: Short on time? Use 2 packages (16 ounces each) frozen sliced peaches, thawed and well drained, instead of the fresh peaches.

Makes 6 servings

This recipe displayed with permission from General Mills, Inc.