Fresh Peach Cobbler 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 courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.