Ingredients
1 lb. 13 oz. of canned sliced peaches
1 5 3/4 oz. can of apricot halves
1/2 cups of sugar
1 tablespoon of cornstarch
1 tablespoon of butter
1/4 teaspoon of cinnamon
1 cup of sifted flour
1 tablespoon of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
3 tablespoons shortening
1/2 cup of milk
Directions
Drain fruit, reserving 1 cup of juice. In a saucepan, combine sugar and corn starch.
Add reserved juice. Heat to boiling and simmer 1 minute.
Remove from heat and stir in butter and cinnamon. Add fruit and pour into 1 1/2 quart casserole dish and place in 400 degree oven.
Sift together flour, 1 tablespoon of sugar, baking powder, and salt. Cut in the shortening until mixture resembles coarse meal.
Stir in milk to make a soft dough. Drop by spoonfuls over hot fruit and bake for 30 minutes until browned.
Serve with cream.
Recipe by Mark Hartman
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