1 tbsp. cornstarch
1/4 c. brown sugar
1/2 c. cold water
2 c. sugared sliced peaches
1 c. fresh blueberries
1 tbsp. butter
1 tbsp. lemon juice

Mix first three ingredients together, then add fruits. Cook and stir until mixture thickens. Add butter and lemon juice. Pour into 8 1/4 x 1 3/4 inch round cake pan.

1 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. butter
1 recipe nutmeg topper

(Mix together two tablespoons sugar and 1/4 teaspoon nutmeg).

Sift together dry ingredients. Add milk and butter all at once; beat smooth. Spread over fruit. Sprinkle with nutmeg topper. Bake cobbler in 350 degree oven for 30 minutes. Serve warm with cream. If using canned or frozen fruit, drain using the syrup instead of water.