(Recipe uses less sugar than most Peach Cobbler recipes.)

1/2 c. sugar
1 tbsp. cornstarch
1/4 tsp. cinnamon
4 c. sliced peaches
1 tsp. lemon juice
3 tbsp. shortening
1 c. flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Mix 1/2 cup sugar, the cornstarch and cinnamon in 2 quart saucepan. Stir in peaches and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 quart casserole; keep mixture hot in oven.

Cut shortening into flour, 1 tablespoon sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto the hot peach mixture. Bake until golden brown, 400 degrees, 25-30 minutes.