(I use blackberries from my yard. I also use more berries than peaches. It is a delicious cobbler.)

1 tbsp. cornstarch
1/4 c. brown sugar
1/2 c. cold water
2 c. sugared sliced fresh peaches
1 c. fresh blueberries
1 tbsp. butter
1 tbsp. lemon juice
1 c. sifted all-purpose flour
1/2 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. soft butter

Mix first 3 ingredients; add fruits. Cook and stir until mixture thickens. Add 1 tablespoon of butter and lemon juice. Pour into 8x2 inch round ovenware cake dish.

Sift dry ingredients. Add milk and butter all at once; beat smooth. Pour over fruit. Sprinkle 2 tablespoons of sugar and 1/4 teaspoon nutmeg over batter. Bake at 350 degrees for 30 minutes. Serve with cream. Serves 6.

For canned or frozen fruits, drain; use 1/2 cup syrup for water.