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
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.