Peach Cobbler

This is yummy for a dinner side dish or a dessert with some ice cream on the side. It's best made with fresh peaches of course, but because I'm a poor college student, I use canned peaches (drained of all the syrupy goodness and washed with cold water) and NOBODY could tell the difference. Not even me. And that's a feat.

Filling:
1/2 cup sugar
1 TBSP cornstarch
1/4 tsp ground cinnamon
4 cups sliced peaches (about 6 med peaches) or 3 cans, rinsed
1 tsp lemon (or lime) juice

Dough Topping:
3 TBSP shortening
1 cup flour
1 TBSP sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Heat oven to 400'. Mix 1/2 cup sugar, cornstarch and cinnamon in a small saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2 qt casserole dish. Keep the peach mixture hot in the oven.

Cut shortening into flour, 1 TBSP sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Make sure the goop isn't touching, because the biscuits will spread. Bake until the topping is golden brown, usually 25-30 minutes. Serve hot hot hot! And with ice cream if you're feeling desserty.