1/2 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
4 cup peeled fresh or canned peaches, drained
1 teaspoon lemon juice
1 cup flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

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 tbsp. 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 teaspoonfuls 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.

Serving Size: 6