8 Fresh ripe peaches – peeled and pitted – slice in wedges. ( See note below for substituting canned peaches)
1/4 Cup White Sugar
1/4 Cup Brown Sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon lemon juice
2 teaspoons cornstarch
Preheat oven to 375 degrees.
In a large bowl, combine peaches, white sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat peaches evenly, and spoon mixture into a 9 x 13 pan or 2 quart baking dish. Bake for 15 minutes and while the fruit is baking prepare package of Sturdiwheat Shortcake Mix as directed on package. (do not bake them)
Remove fruit from oven and drop large spoonfuls of prepared Sturdiwheat Shortcake Mix on top of hot fruit and return to the oven for 15 – 20 minutes or until slightly browned.
Serve warm with ice cream or fresh whipping cream and Enjoy!
Note Easy Substitute: Use 2-3 large cans of peaches drained instead of fresh and toss peaches with brown sugar, nutmeg, cinnamon, lemon juice and cornstarch (no white sugar). Spoon mixture into a 9×13 pan or 2 quart baking dish. Top with prepared Sturdiwheat Shortcake Mix and bake for 15-20 minutes. Serve warm with ice cream or fresh whipping cream and Enjoy!