1/2 c. fresh raspberries or blueberries
3 c. fresh peaches, sliced
1/2 c. sugar
1 1/2 tbsp. cornstarch
1/4 c. brown sugar
1/2 c. cold water
1 tbsp. melted butter
1 tbsp. fresh lemon juice

CRUST:

1 c. all purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. butter, softened

1/4 tsp. freshly grated nutmeg
2 tbsp. sugar

In a saucepan, mix the sugar, cornstarch and brown sugar. Gently stir in the peaches. Add the water and cook over medium heat until thick. Add the berries, butter and lemon juice. Pour into an oiled 12"x7" baking dish.

For the crust, sift the dry ingredients into a bowl. Add the milk and butter and beat just until smooth. Drop the batter by tablespoons over the fruit mixture. Combine the sugar and nutmeg and sprinkle the mixture over the dough. Bake for 30 minutes. Serve with light cream. 6 to 8 servings.