Raspberry Peach Cobbler

Heat oven to 400 degrees.

In a 2 quart saucepan, mix 1/2 cup sugar, the cornstarch and cinnamon.

Stir in peaches, lemon juice and vanilla. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.

Pour mixture into ungreased 2 quart casserole and set aside.

Combine 1 tablespoon sugar, baking powder and salt in medium bowl. Cut shortening or butter into dry mixture until it resembles fine crumbs.

Stir in the milk until mixture comes together and holds.

Drop dough by 6 spoonfuls onto hot peach – raspberry mixture. Bake until topping is golden brown, 25 to 30 minutes.

Take from oven, and sprinkle a little more sugar over the top of biscuits topping. Serve warm with Vanilla ice cream or Whipped Cream. Enjoy!

VARIATIONS:

Peach Cobbler: Use 4 cups peaches and omit the raspberries. Follow above recipe.

Blueberry Cobbler: Omit cinnamon if desired & substitute 4 cups blueberries for the peaches.

Cherry Cobbler: Substitute 4 cups pitted red tart cherries for the peaches; increase sugar in cherry mixture to 1 1/4 cups, cornstarch to 3 tablespoons and substitute 1/4 tsp. Almond extract for the lemon juice.

Plum Cobbler: Substitute 4 cups sliced plums (about 14 large) for the peaches; increase sugar in plum mixture to 3/4 cups, cornstarch to 3 tablespoons and cinnamon to 1/2 cinnamon.