Filling

• ½ cup (about 120 ml) granulated sugar
• 1 tablespoon (15 ml) cornstarch
• 4 cups (950 ml) sliced peeled peaches
• ¼ teaspoon ground cinnamon
• 1 teaspoon (5 ml) lemon juice

Topping

• 1 cup (about 240 ml) all-purpose flour
• 1 tablespoon sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 3 tablespoons shortening
• ½ cup (about 120 ml) milk

Filling

1. Preheat oven to 400°F.
2. Combine granulated sugar and cornstarch in a mixing bowl.
3. Stir in peaches and lemon juice to make a sugary-brown syrup.
4. Bring the peach mixture to a boil in a saucepan, and simmer until it thickens. Transfer to a 2-quart casserole dish, and put into the oven.

Topping

5. Combine the flour, sugar, baking powder, and salt in a mixing bowl. Stir, until well mixed.
6. Add shortening, and cut with a pastry blender until well mixed.
7. Mix in milk to make a ball of dough.

Assembly

8. Remove casserole dish from the oven. Add dough in spoon-sized dollops on top of fruit.
9. Return to 400°F oven. Bake for 25–30 minutes, until topping turns brown.
10. Serve.

Visual procedure

11. Assemble ingredients
12. Prepare sliced peaches
13. Combine sugar and cornstarch
14. Combine peaches and cornstarch mixture in saucepan
15. Cook filling until thickened
16. Transfer filling to baking dish
17. Combine dry ingredients for topping
18. Cut shortening into dry ingredients
19. Dollop topping over filling
20. Bake until golden