FRUIT COBBLER

SERVES 6-8

This recipe works with peaches, nectarines, plums and berries, or a mixture of same. And it's easy!

INGREDIENTS

4 cups fresh fruit, halved or quartered, depending on fruit size

1/4 cup water

1/2 cup sugar, more or less, depending on fruit and individual taste

1 tablespoon lemon juice

1 tablespoon cornstarch

2 tablespoons cold water

1/4 cup (1/2 stick) unsalted butter, cut into bits

1/4 teaspoon cinnamon

1 recipe buttermilk biscuit mix shortcake dough

Preheat oven to 400° F. Place fruit and water in a saucepan or Dutch oven. Sweeten to taste. Add the lemon juice. In a small bowl, combine the cornstarch and cold water until dissolved. Blend into saucepan. Bring to a boil and cook for 1 minute or until sugar is dissolved. Pour into a 2-quart baking dish. Dot with the butter; sprinkle with cinnamon.

Mix shortcake dough according to package directions and drop by large spoonfuls on top of fruit. Bake for 20 minutes or until bubbly and dough is lightly browned.

Note: Recipe can be doubled. Use a 13x9x2 baking dish.

Variation: Substitute 2-4 tablespoons of Minute Tapioca for the cornstarch and 2 tablespoons of water (check tapioca box for amount according to type of fruit) and omit cooking the fruit. Stir ingredients well to combine.

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