RECIPE: Peach Cobbler

Peach cobbler makes me feel like a kid again. Growing up, Sunday was often a night to make a fun dessert. And whenever my mom was taking requests, I choose this. For a hard-core chocolate lover, that's saying a lot. What draws me to it is the yummy bisquit topping. It's almost like shortbread. And served warm with vanilla ice cream? I need to stop now.
I believe the recipe is straight from the Betty Crocker Cookbook. But my Mom's been making it long enough that I'm sure it's been tweaked a bit. You can try making with it with fresh fruits and berries as well but you'll have to play with sugar/liquid amounts in the recipe.

PEACH COBBLER
Peaches:
1 large can (low-sugar) Peaches
4 tsp cornstarch
1/2 tsp cinnamon
1/2 cup sugar (I use 1/4 cup sugar, 1/4 cup Splenda)

Bisquit Topping:
1 cup flour
1/4 cup sugar (I use 2 Tbl sugar, 2 Tbl Splenda)
1 1/2 tsp baking powder
1/2 tsp salt
3 Tbl shortening
1/2 cup milk

In a saucepan, mix all the "peaches" ingredients together. Heat on the stove till thick (boil for 1 min). Pour into a round dish or 9X9 pan and put in the oven to keep it hot while you make the bisquit topping.

Mix all the dry bisquit ingredients. Cut in shortening with a fork. Add milk and stir till mixture is moist. Using two spoons, drop bisquit dough balls over the peaches till top is covered.

Bake at 350 for 22-25 minutes, till bisquit tops are slightly golden.
Remove from oven and let stand for 5 minutes. Serve with vanilla ice cream.
Serves 4-5 people.