Ingredients
| 1/2 cup | sugar | | 1 tbsp. | cornstarch | | 1/4 tsp. | ground nutmeg | | 4 | peaches, peeled fresh or | | canned (and drained) | | 1 tsp. | lemon juice | | 1 cup | flour | | 1 tbsp. | sugar | | 1-1/2 tsp. | baking powder | | 1/2 tsp. | salt | | 3 tbsp. | shortening | | 1/2 cup | milk |
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Instructions
Heat oven to 400°F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute.
Pour into ungreased 2 quart casserole dish. Stir together the flour, baking powder, 1 T sugar and salt. Add the shortening and cut through with a fork until flour clings to shortening. Add milk. Form into a ball. Drop mixture by 6-8 teaspoonsful onto hot fruit.
Bake for 25-30 minutes, or until topping is golden brown. Serve with whipped cream or vanilla ice cream.
Author's Comments
You may substitute any fruit for the peaches, just being careful that the amounts are approximately the same.
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