PEACH BLUEBERRY COBBLER
(Cecelia Drake)

Filling:

3 cups 1/2 inch thick slices of pitted, peeled peaches, about 5
1 cup fresh blueberries
2 Tbsp. lemon juice
1/2 cup sugar
2 Tbsp. cornstarch
2 Tbsp. margarine, melted

Topping:

2/3 cup flour 1/4 cup sugar
1 tsp. baking powder 1/8 tsp. salt
2 Tbsp. margarine, melted 1/4 cup sour cream
1 Tbsp. milk 1 Tbsp. sugar

Butter a 9 x 9 x 2 inch baking dish. Mix together peaches, blueberries, and lemon juice in a large bowl. Stir together sugar and cornstarch in a small bowl. Add to fruit mixture; toss together and mix well. Pour into prepared pan. Drizzle evenly with melted butter. Topping: Stir together flour, sugar, baking powder and salt in a large bowl. Stir together melted butter and sour cream in a small bowl. Make a well in the center of the dry ingredients, pour the sour cream mixture into well. Stir until mix forms dough. Roll dough out of floured surface to 1/3 inch thickness. Cut out with 2 1/2 inch round cookie cutter. Arrange cut outs evenly over fruit. Brush cut outs with milk. Sprinkle with sugar. Bake at 375 degrees for 30-35 minutes or until cut outs are golden brown and fruit filling is bubbly. Transfer to wire rack to cool.