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

Mix first 3 ingredients and fruits. Cook and stir until mixture thickens. Add butter and lemon juice. Pour into 8 1/4 x 1 3/4 inch round cake dish.

CRUST:

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

Sift together dry ingredients. Add milk and butter all at once. Beat until smooth. Spread over fruit. Sprinkle with Nutmeg Topping. Bake at 350 degrees for 30 minutes. Serve warm with cream. Makes 6 servings.

NUTMEG TOPPING:

3 tbsp. sugar
1/4 tsp. nutmeg

Mix.