Add enough peach juice to apricot juice to make 1 cup juice.

Combine in small saucepan: 1 tbsp. cornstarch

Blend in the cup of juice and cook over medium heat, stirring constantly, until mixture comes to boil. Cook 1 minute longer.

Remove from heat and stir in: 1/4 tsp. cinnamon

Add fruits to thickened juice and pour into 1 1/2 quart casserole. Place in 400 degree oven while you prepare topping.

Sift together: 1 tbsp. sugar 1 1/2 tsp. baking powder 1/2 tsp. salt

Blend in:

Add:

Stir to make soft dough. Drop by spoonfuls over hot fruit. Bake until lightly browned, about 30 minutes. Serve warm with cream.