Apricot and Peach Cobbler by Mark Hartman

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

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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