Peach Cobbler
 | 1-1/3 cup sugar, divided in half |
| 2/3 cup flour |
| 1 teaspoon baking powder |
| 2 tablespoons Crisco |
| 1/2 cup milk |
| 2 ½ cups fruit (fresh or canned[in juice not syrup] and mostly drained) |
| 2 Tablespoons butter |
Method:
Cream half the sugar, and all of the flour, baking powder and Crisco. Add milk and mix well.
Grease a deepish baking dish and pour mixture into it. (I use an old crockery mixing bowl to bake it in)
In a saucepan, combine the fruit, butter and remaining sugar. Bring to a boil.
Pour (do not stir) into batter and bake until brown on top at 425 degrees
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