Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan.
Stir in peaches and lemon juice.
Cook over medium heat stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Pour into ungreased 2-quart casserole; keep peach mixture hot in oven.
Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture look like fine crumbs.
Stir in milk.
Drop dough by 6 spoonfuls onto hot peach mixture.
Bake 25 to 30 minutes or until topping is golden brown.