BLUEBERRY PEACH COBBLER
Yields 6-8 servings
1/2 cup packed brown sugar
3 tbsp. cornstarch
1/4 tsp. ground mace or 1/4 tsp. nutmeg
1/4 cup sherry or unsweetened apple juice
5 cups sliced peeled peaches
1 cup fresh or frozen blueberries
1/2 cup chopped pecans
1 tbsp. butter
1 tbsp. lemon juice

Topping:
1 cup all-purpose flour
1/3 cup sugar
1-1/2 tsp. baking powder
Dash salt
1/4 cup cold butter
1/4 cup milk
1 egg, lightly beaten
In a large saucepan, combine the brown sugar, cornstarch and mace or nutmeg.  Stir in sherry or apple juice until blended.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Add the peaches, blueberries, pecans, butter and lemon juice.  Pour into a greased shallow 2-qt. baking dish. 

For topping, in a small bowl, combine the flour, sugar, baking powder, and salt.  Cut in butter until coarse crumbs form.  Stir in milk and egg.  Spoon over fruit mixture.  Bake at 400 for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean.  Serve warm.
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