Raspberry Peach Cobbler

Directions

1. 1
   Heat oven to 400 degrees.
2. 2
   In a 2 quart saucepan, mix 1/2 cup sugar, the cornstarch and cinnamon.
3. 3
   Stir in peaches, lemon juice and vanilla. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
4. 4
   Pour mixture into ungreased 2 quart casserole and set aside.
5. 5
   Combine 1 tablespoon sugar, baking powder and salt in medium bowl. Cut shortening or butter into dry mixture until it resembles fine crumbs.
6. 6
   Stir in the milk until mixture comes together and holds.
7. 7
   Drop dough by 6 spoonfuls onto hot peach - raspberry mixture. Bake until topping is golden brown, 25 to 30 minutes.
8. 8
   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!
9. 9
   VARIATIONS:
10. 10
    Peach Cobbler: Use 4 cups peaches and omit the raspberries. Follow above recipe.
11. 11
    Blueberry Cobbler: Omit cinnamon if desired & substitute 4 cups blueberries for the peaches.
12. 12
    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.
13. 13
    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.