1/2 c sugar
1 tablespoon cornstarch
1/4 teaspoon nutmeg; ground
1 peaches; peeled fresh or canned
1 teaspoon lemon juice
1 c flour
1 tablespoon sugar
1-1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon shortening
1/2 c milk
Yield: 6 servings
Heat oven to 400F. 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 tablespoon 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.
NOTE:
You may substitute any fruit for the peaches, just being careful that the amounts are approximately the same.