Pre-heat oven to 375 degrees.
1 stick margarine or butter
Spray a 9x13 pan with cooking spray. Melt the butter or margarine and pour in the bottom of the pan.
Crust
2 1/2 cups all-purpose flour
3 tablespoons baking powder
2/3 cup sugar
1/4 cup milk powder (or omit this and just use milk instead of water)
2 1/2 cups water
Mix dry ingredients together then stir in the water. Start with 1 3/4 cups water and stir out the lumps, then add the rest of the water. Stir until smooth. Pour over the melted butter.
Fruit
8-10 apples Peeled and cut into wedges OR
3- 15 ounce cans light syrup peaches
To make glaze for fruit.
If using fresh fruit (like apples). Cut up fruit and add enough water to cover the fruit in a saucepan. Bring to a boil and boil 5 minutes. Let set for 15 minutes. Drain 3 cups of water from the pan into a medium to large saucepan. Add some water if there is less than 3 cups. The pan needs to be big enough to hold all the glaze ingredients and all the fruit.
If using canned fruit (like peaches)
Completely drain fruit and measure 3 cups of juice (add water if needed to make 3 cups) Continue with glaze recipe below.
Glaze
3 cups juice
3/4 cup sugar
2 teaspoons lemon juice
1/2 teaspoon cinnamon
In a saucepan that's big enough to hold glaze and fruit, stir together juice, sugar, lemon juice and cinnamon. Cook on medium heat until almost boiling.
Stir together in a separate bowl
1/4 cup cornstarch
2 tablespoons cold water
When all the lumps are dissolved, stir the cornstarch into the juice, sugar and lemon juice. Continue to cook, stirring constantly, until thickened.
Completely drain the cooked fruit or spoon from the pan with a slotted spoon. Add the fruit to the glaze. Stir gently to coat the fruit.
Carefully pour the fruit over the crust in rows leaving space between the fruit for the crust to rise to the surface but try to get some glaze on all the crust.
Bake at 375 degrees for 30 minutes. Makes 12 servings.
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