6 medium peaches, sliced
6 1/3 tbsp. sugar
1 tbsp. cornstarch
1 tsp. fresh lemon juice
½ tsp. ground cinnamon
1 cup all purpose flour
1½ tsp. baking powder
½ tsp. salt
3 tbsp. reduced -calorie margarine
½ cups fat free milk

Preheat oven to 375º.
In a large saucepan, combine peaches, 1/3 cup of sugar (5 1/3 tablespoons), cornstarch, lemon juice, and cinnamon; toss to coat the peaches.
Set pan over medium heat and bring to a boil.
Cook until mixture thickens, about 1 minute.
Remove from heat and transfer to a 8-inch square baking pan.

To make the topping:
In a large bowl, combine the flour, remaining tablespoon of sugar, baking powder and salt.
Work in margarine with a fork until mixture resembles coarse crumbs.
Add milk and stir until flour mixture is evenly moistened.
Drop 8 tbsp. of topping mixture onto peach mixture.
Bake until topping is golden brown and filling is bubbly, about 20 minutes.
Cool and cut into 8 pieces and serve.

Points per serving - 3