1 cup flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup margarine
1/4 cup brown sugar
1 tablespoon cornstarch
1/2 cup water
3 cups fresh peaches, sliced
1 cup fresh blueberries
1 tablespoon margarine
1 tablespoon lemon juice
2 tablespoons granulated sugar
1/4 teaspoon ground nutmeg

Procedures :
For topping, stir together flour, 1/2 cup sugar, and baking powder. Add milk and 1/4 cup margarine. Stir till smooth; set aside. For filling, in a medium saucepan, stir together brown sugar and cornstarch; stir in water. Add peaches and blueberries. Cook and stir over medium heat till thickened and bubbly. Add 1 tablespoon butter and lemon juice; stir until butter melts. Pour into a 1 1/2 quart ungreased casserole. Spoon topping in mounds over hot filling; spread evenly over filling. Sprinkle with a mixture of 2 tablespoons sugar and nutmeg. Bake cobbler in a 350 degree F oven about 35 minutes or till bubbly and a wooden pick inserted into crust comes out clean. Serve warm with vanilla ice cream, if desired. Makes 6 servings. Frozen peaches and blueberries are fine in this. If using frozen blueberries, do not add to the peach mixture until it is almost done or berries will bleed.
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Category : Pies_And_Pastries

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