Ingredients:

1 Cup – All Purpose Flour

1/2 Cup – Sugar

1-1/2 teaspoons – Baking Powder

1/2 Cup – Milk

1/4 Cup – Butter, softened

1/4 Cup – Brown Sugar

1 Tablespoon – Cornstarch

1/2 Cup – Cold Water

3 Cups – Fresh Peaches, Sliced

1 Cup – Fresh Crossroads Blueberries

1 Tablespoon – Butter

1 Tablespoon – Lemon Juice

2 Tablespoons – Sugar

1/4 teaspoon – Ground Nutmeg or Cinnamon

Instructions:

Topping: Stir together flour, the 1/2 cup of sugar, and the baking powder.  Add milk and the 1/4 cup of butter all at once.  Stir until smooth and set aside.

Filling: In a medium saucepan, stir together brown sugar and cornstarch; stir in water.  Add peaches and Crossroads blueberries.  Cook and stir over medium heat until thickened and bubbly.  Add the 1 Tablespoon butter and the lemon juice; stir until butter melts.  Pour into an ungreased 1 – 1/2 quart casserole.  Spoon  topping in mounds over hot filling.  Spread evenly over filling.  Sprinkle with a mixture of the 2 Tablespoons sugar and the nutmeg or cinnamon.  Place on a shallow baking pan in oven.

Bake cobbler at 350 degrees for 35 minutes or until bubbly and a toothpick inserted into topping comes out clean.  Serve warm with ice cream.  Makes 6 servings.