1/3 c. brown sugar, packed
1 tbsp. cornstarch
1 tbsp. butter
1 tbsp. lemon juice
2 c. fresh peaches, sliced
1 c. fresh or frozen blueberries
1 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. butter
1/2 c. milk
2 tbsp. sugar
1/4 tsp. cinnamon or nutmeg (we like cinnamon best)

In a medium saucepan, combine brown sugar and cornstarch; stir in 1/2 cup water. Cook and stir until thickened and bubbly. Add 1 tablespoon butter and 1 tablespoon lemon juice. Stir in peaches and blueberries. Heat through. Keep warm.

TOPPING:

Combine flour, sugar, baking powder and salt. Cut in butter. Add milk all at once. Stir just until moistened. Pour hot fruit mixture into an 8 x 1 1/2 inch round baking dish or a large pie plate. Spoon topping over fruit. Mix sugar and cinnamon together. Sprinkle over topping. Bake at 350 degrees for 30 to 35 minutes or until done.