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Peach/Fruit Cobbler or Crisp

You can use this "crisp or cobbler" topping and substitute cherries or blueberries

Ingredients

  • 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

Crisp Topping (if not using cobbler topping)

  • 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

Instructions

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.

NOTE: I use a few drops of almond extract with Cherry filling. Lemon juice with Blueberry filling.