Blueberry Peach Cobbler

Blueberry Peach Cobbler 1/2 cup packed brown sugar 3 tbsp cornstarch 1/4 tsp ground mace 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 tablespoon butter 1 tablespoon lemon juice Topping: 1 cup flour 1/3 cup sugar 1 1/2 tsp baking powder Dash of Salt 1/4 cup cold butter, cubed 1/4 cup milk 1 egg, lightly beaten In a large saucepan, combine the brown sugar, cornstarch, and mace. Stir in the sherry or 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 quart baking dish. For the topping, in a small bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until coarse crumbs form. Stir in the milk and egg. Spoon over the fruit mixture. Bake at 400 F for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm. Makes 6-8 servings