1/2 c. sugar
1 tbsp. cornstarch
1/4 tsp. ground cinnamon
4 c. sliced peaches (6 medium)
1 tsp. lemon juice
3 tbsp. shortening
1 c. all-purpose flour*
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk

Heat oven to 400°F.

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 peach mixture hot in oven.

Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture.

Bake 25 to 30 minutes or until topping is golden brown. Serve warm and, if desired, with sweetened whipped cream.

*If using self-rising flour, omit baking powder and salt.

Prep: 25 minutes. Cook: 10 minutes.

Bake: 30 minutes.

Makes 6 servings.

Fresh Blueberry Cobbler: Substitute 4 cups blueberries for the peaches. Omit cinnamon.

Fresh Cherry Cobbler: Substitute 4 cups pitted red tart cherries for the blueberries. Increase sugar in cherry mixture to 1 1/4 cups and cornstarch to 3 tablespoons. Substitute 1/4 teaspoon almond extract for the lemon juice.