1 cup sugar
2 tbsp. cornstarch
1/4 tsp. nutmeg
1 cup water
4 cups peeled, sliced fresh peaches
2 cups biscuit mix
2 tbsp. sugar
2 tbsp. softened butter
2/3 cup undiluted Carnation Evaporated Milk

Makes 6 to 8 Servings

Recipe from Cooking with a Velvet Touch (1964)

Combine 1 cup sugar, cornstarch and nutmeg in 2 quart saucepan.  Add water and stir until dissolved.  Cook over med. heat until mixture boils; stir constantly.  Add peaches.  Cook 5 min. stirring constantly.  Remove from heat; pour into 2 quart casserole.  Combine biscuit mix and the 2 tbsp. sugar.  Cut in butter until mixture resembles coarse cornmeal.  Add Carnation.  Stir to mix.  Drop by heaping tsp. on peaches.  Bake in hot over 400 degrees for 30 min.  Serve warm.

Note:
You may prepare recipe using 28 oz. can sliced peaches and juice in place of fresh fruit.  Use only 1/2 cup sugar and omit 1 cup of water.