1 tbsp. cornstarch
1/4 c. brown sugar
1/2 c. cold water
3 c. sugared fresh peaches, sliced
1 c. fresh blueberries
1 tbsp. butter
1 tbsp. lemon juice
COBBLER CRUST:
1 c. enriched flour, sifted
1/2 c. granulated sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. soft butter
2 tbsp. sugar
1/4 tsp. nutmeg
Mix first 3 ingredients; add fruits. Cook and stir until mixture thickens. Add butter and lemon juice. Pour into 8 1/4 x 1 3/4 inch round ovenware cake dish.
Cobbler Crust: Sift together flour, baking powder, and salt. Add milk and butter all at once; beat smooth. Pour over fruit. Mix 2 tablespoons sugar and nutmeg. Sprinkle over batter. Bake in moderate oven (350 degrees) 30 minutes or until done. Serve warm with cream. Makes 6 servings.
Note: Or use canned or frozen fruits. Drain; use 1/2 cup syrup instead of water. Serve with peach cobbler dip as follows.
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