Blueberry Peach Cobbler

Blueberry peach filling:
1/4 cup sugar
1/4 cup flour
½ teaspoon salt
1 3/4 cup. Fresh blueberries
1 ½ cups (1 lb.) Fresh peaches, peeled, pitted and sliced
2 tablespoons lemon juice
2 tablespoons butter

1 cup flour
2 teaspoons baking powder
1/4 cup plus 2 tablespoons sugar
½ teaspoon salt
1/4 cup butter, cut into bits
1/3 cup milk
1 egg, slightly beaten
2 teaspoons cinnamon

Preheat oven to 400 degrees. Mix sugar, flour, and slat in medium bowl. Add blueberries, peaches, and lemon juice and toss the mixture to coat fruit. Place fruit mixture in greased 7"x11" baking dish. Bake for 15 minutes or until hot and bubbling.

While fruit is baking, mix topping. Combine flour, baking powder, 2 tablespoons sugar, and salt. Cut in the butter with a pastry blender until mixture resembles coarse meal. Add milk and egg. Stir with fork until just blended. Remove fruit from over and drop topping mixture onto top of hot fruit. Return to oven and bake until lightly browned, 15 to 20 minutes.

Whisk together remaining 1/4 cup sugar and cinnamon, sprinkle over cobblers.

Note: Frozen unsweetened blueberries and peaches may be substituted if fresh fruit is unavailable. Can also be made with blackberries and peaches.