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.