Sally's Peach or Apricot Cobbler

Wash fruit, peel and slice peaches.

Apricots do not need to be peeled, just sliced.

Mix together sugar and tapioca to blend and place over sliced fruit that has been placed in a large bowl. Allow to stand about 5 minutes for sugar mixture to blend well. Place fruit in baking pans (large or small) and may be frozen at this stage (covered well with foil of course and sprinkled with a bit fresh to prevent discoloration) or if you wish to bake at this time, cover with prepared pastry, slit pastry several times and bake at 400° for about 40 to 50 minutes, watching carefully not to overbrown.

Since all ovens are different it is a good idea to lower temperature if the pastry crust is getting too dark.

Fruit should be bubbling and crust golden brown when ready.

Serve warm or cold with low-fat ice milk ice cream.