You can use this "crisp or cobbler" topping and substitute cherries or blueberries
- 4 c. sliced peaches (6 medium or use frozen sliced)
- 1/2 c. white sugar
- 1 Tbls. cornstarch
- 1 t. fresh lemon juice
- 1/4 t. ground cinnamon
- 1 c. all-purpose unbleached white flour
- 3 Tbls. shortening (Crisco butter flavored baking sticks)
- 1 Tbls. white sugar
- 1-1/2 t. baking powder
- 1/2 t. salt
- 1/2 c. milk
- vanilla ice cream, optional
- 1/2 c. unbleached all-purpose white flour
- 1/3 c. brown sugar
- 1/3 c. oatmeal
- 1/2 t. cinnamon
- 1/4 c. cold butter
Fruit Filling: Mix sugar and cornstarch in a 2 qt. saucepan. Stir in peaches (or other fruit), lemon juice (see note) and cinnamon. Cook stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Pour into a lightly greased 1-1/2 qt. square casserole dish.
For Cobbler Topping: Combine flour, 1 Tbls. sugar, baking powder and salt; cut in shortening until mixture resembles fine crumbs. Stir in milk. Drop topping mixture by spoonfuls onto hot peach (or fruit) mixture.
For Crisp Topping: Mix “Crisp” topping ingredients until crumbly. Sprinkle over peach (or other fruit) filling.
Bake 375 degrees for 25-30 minutes or until topping is golden brown.
Serve warm, or if desired, with vanilla ice cream.