Fresh Peach Cobbler I

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). (5 minutes)

Recipe View 2 mins In a medium saucepan, whisk together 1/2 cup granulated sugar, cornstarch, and cinnamon until well combined. Add the sliced peaches and lemon juice, gently tossing to coat evenly. (2 minutes)

Recipe View 10 mins Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil. Continue to boil for 1 minute, stirring continuously to prevent sticking. Pour the hot peach mixture into an ungreased 2-quart casserole dish and keep warm in the oven while preparing the topping. (10 minutes)

Recipe View 5 mins In a medium bowl, whisk together the flour, 1 tablespoon granulated sugar, baking powder, and salt. Cut in the chilled shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View 1 mins Add the milk to the flour mixture and stir until just moistened. Be careful not to overmix. (1 minute)

Recipe View 3 mins Remove the casserole dish with the peach filling from the oven. Drop the dough by 6 equal spoonfuls onto the hot peaches, spacing them evenly. (3 minutes)

Recipe View 30 mins Return the cobbler to the oven and bake for 25 to 30 minutes, or until the topping is golden brown and the peach filling is bubbly. (30 minutes)

Recipe View Let the cobbler cool slightly before serving. Serve warm with whipped cream, whipped topping, or vanilla ice cream, if desired.