If you love a good rustic dessert with fruit and happiness, you have come to the right place. This recipe has always been one of my favorites for as long as I remember. Mom would make this dessert often. My favorite way to have it is with peaches and raspberries/boysenberries/marionberries. Oh the fun and yummy memories.
2/3 cup white sugar
1 T cornstarch
1 cup boiling water
Boil one minute. Pour over 4 cups fruit in a greased 9x13 pan. Sprinkle with cinnamon
In a second bowl combine:
2 cups flour
2 T white sugar
1 T baking powder
1 t salt
Cut in 1/2 cup shortening. Stir in 3/4 cup milk. Just until moistened.
Drop in globs over fruit mixture.
Bake at 400 for 30 minutes until shortcake is thoroughly cooked and filling is bubbly.
Enjoy with whipped cream or ice cream.