Title: Peach cobbler 2
 Categories: 
      Yield: 1 Servings
 
    1/2 c  Sugar
      1 c  Flour
      1 tb Cornstarch
      1 tb Sugar
    1/4 ts Cinnamon
  1 1/2 ts Baking powder
      6 md Sliced peaches
    1/2 ts Salt
      1 ts Lemon juice
    1/2 c  Milk
      3 tb Shortening
 
  Heat oven to 400.  Mix 1/2 cup sugar, the cornstarch and cinnamon in a
  2-quart saucepan.  Stir in the peaches and lemon juice. Cook, stirring
  constantly, until the mixture thickens and boils. Boil and stir for
  one minute.  Pour into an ungreased 2-quart casserole; keep hot in
  the oven. Cut shortening into flour, 1 Tbl. sugar, the baking powder
  and salt until mixture resembles fine crumbs. Stir in milk. Drop
  dough by 6 spoonfuls onto hot peach mixture. Bake until topping is
  golden brown - about 25-30 minutes.  Serve warm with cinnamon whipped
  cream. For Blueberry - Omit cinnamon. Substitue 4 cups blueberries
  for peaches. For Cherry - Substitue 4 cups pitted red tart cherries
  for peaches and increase sugar in cherry mixture to 1 1/4 cups,
  cornstarch to 3 Tbl. and substitute 1/4 tsp almond extract for lemon
  juice. For Plum - Substitute 4 cups sliced plums (about 14 lg.) for
  the peaches. Increase sugar in plum mixture to 3/4 cup cornstarch to
  3 Tbl. and cinnamon to 1/2 tsp. Cinnamon Whipped Cream Beat 1 cup
  chilled whipping cream, 3 Tbl. sugar and 1/2 tsp. ground cinnamon in
  a chilled bowl until stiff.