Arlene Dineen Parker

  • 1/2 C sugar
  • 1 tbsp cornstarch
  • 4 C sliced fresh peaches
  • 1 tsp lemon juice
  • 1 C flour
  • 1 tbsp sugar
  • 1-1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp shortening
  • 1/2 C milk
  • 1/4 tsp cinnamon

Preheat oven to 400. Blend 1/2 cup sugar and cornstarch in saucepan. Stir in peaches, cinnamon, and lemon juice.

Stir constantly until mixture thickens and boils. Boil and stir one minute.

Pour into ungreased 2 quart casserole. Keep fruit hot in oven while mixing topping.
Measure flour, 1 tbsp sugar, baking powder, salt, and cinnamon. Add shortening and milk. Cut through shortening about six times and mix until dough ball forms.

Drop dough by spoonfuls onto hot fruit. Bake 30 minutes or until biscuit topping is golden brown.

(By the way, I live in an old ranch house surrounded by acres and acres of peaches. So, if any Dineens want peaches, come on up and pick ’til you drop. Sorry, no mail service available, Omaha. Here’s another reason to visit us California Dineens!)