½ cup (about 120 ml) granulated sugar
1 tablespoon (15 ml) cornstarch
4 cups (950 ml) sliced peeled peaches
¼ teaspoon ground cinnamon
1 teaspoon (5 ml) lemon juice
1 cup (about 240 ml) all-purpose flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon salt
3 tablespoons shortening
½ cup (about 120 ml) milk
Preheat oven to 400°F.
Combine granulated sugar and cornstarch in a mixing bowl.
Stir in peaches and lemon juice to make a sugary-brown syrup.
Bring the peach mixture to a boil in a saucepan, and simmer until it thickens. Transfer to a 2-quart casserole dish, and put into the oven.
Combine the flour, sugar, baking powder, and salt in a mixing bowl. Stir, until well mixed.
Add shortening, and cut with a pastry blender until well mixed.
Mix in milk to make a ball of dough.
Remove casserole dish from the oven. Add dough in spoon-sized dollops on top of fruit.
Return to 400°F oven. Bake for 25–30 minutes, until topping turns brown.
25–30 minutes
Serve.