2 (16 oz. ea.) cans peaches
2 tbsp. cinnamon
1 tbsp. nutmeg
1 1/2 cups sugar
2 tbsp. cornstarch

Drain 1 can of the peaches. Mix remaining ingredients and set aside.

Pie Crust for Peach Cobbler:

2 c. all-purpose flour
3/4 c. shortening
1/2 tsp. salt

Combine shortening and flour; add just a little water and mix. Roll out half of the dough and put on bottom of greased casserole dish. Add peach mixture and cover with top crust. Punch holes with fork.

Bake at 350°F until lightly browned and done.