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

Mix first three ingredients; add fruits. Cook and stir until mixture thickens. Add butter and lemon juice. Pour into 9 x 2 inch round ovenware cake dish. NOTE: Double recipe for 9 x 13 inch pan.

COBBLER CRUST:

1 c. flour, sifted
1/2 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. soft butter
2 tbsp. sugar
1/4 tsp. nutmeg

Sift together flour, 1/2 cup sugar, baking powder and salt. Add milk and butter all at once; beat smooth. Pour over fruit. Mix 2 tablespoons sugar and nutmeg. Sprinkle over batter. Bake in 350 degree oven 30 minutes or until done. Serve warm with cream. Makes 6 servings.

NOTE: Can use canned or frozen fruits. Drain; use 1/2 cup syrup instead of water.