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LOCATION: Recipes >> Pies >> Fruit Cobbler 02

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Fruit Cobbler

1/2 c sugar
1 tablespoon cornstarch
1/4 tsp. cinnamon
4 cups sliced peaches (about 6 med.)
1 tsp. lemon juice
3 tablespoons shortening

1 cup flour
1 tablespoon sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk

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 tablespoon sugar, the baking powder
and salt until mixture resembles fine crumbs. Stir in milk. Drop
dough by 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 tablespoons 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 tablespoons and cinnamon to 1/2 teaspoon.

Cinnamon Whipped Cream

Beat 1 cup chilled whipping cream, 3 tablespoons sugar and 1/2 tsp.
ground cinnamon in a chilled bowl until stiff.


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