Topping:

1 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 c. milk
1/4 c. (1/2 stick) butter, softened

For topping stir together flour, sugar and baking powder. Add milk, and butter all at once. Stir until smooth, set aside.

Filling:

1/4 c. packed brown sugar
1 tbsp. cornstarch
1/2 c. cold water
3 c. fresh sliced peaches
1 c. fresh blueberries
1 tbsp. butter
1 tbsp. lemon juice
2 tbsp. granulated sugar
1/4 tsp. nutmeg or cinnamon
vanilla ice cream (optional)

In a medium sauce pan stir together brown sugar and cornstarch, stir in water. Add peaches and blueberries. Cook and stir over medium heat until thickened and bubbly. Add 1 tablespoon butter and lemon juice. Stir until butter melts. Pour in a 1 1/2-quart casserole dish. Spoon topping in mounds over filling. Sprinkle with mixture of 2 tablespoons sugar and nutmeg or cinnamon.

Bake at 350°F, until done.