Blueberry and Peach Cobbler

Filling:

2 cups peeled, sliced peaches

2 cups fresh or frozen blueberries

1/2 cup sugar

2 T. cornstarch

Put prepared fruit into an 8 X 8-inch baking dish. Combine sugar and cornstarch, sprinkle over fruit.

 

Crust:

1 stick softened butter

1 cup sugar

1 egg, slightly beaten

1 cup self-rising flour

Preheat oven to 325 degrees. Mix butter and sugar, stir in egg, then gradually add flour and mix well (consistently should be between that of a heavy cake batter and light biscuit dough). Drop spoonfuls on top of fruit. The topping will spread out as it bakes.  I sprinkled some cinnamon over the top too. Bake until the topping is light brown and doesn’t shake, usually about 45-50 minutes.

If you double recipe, bake in a 9 X 13 inch dish for 1 & 1/2 to 2 hrs.

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