Peach and Blueberry Cobbler



    10 peaches, peeled and sliced
    2 cups fresh blueberries
    cup orange juice
    1 cup granulated sugar
    3 tablespoons cornstarch


Biscuit Topping

    2 cups unbleached all-purpose flour
    cup sugar
    1 tablespoon baking powder
    teaspoon salt
     cup unsalted organic butter, softened
     cup fat-free organic milk

1. Filling: Place the peaches, blueberries, orange juice and sugar in a large
     saucepan. Blend the cornstarch with a little water and then add to saucepan.
     Bring to a boil, then lower heat and simmer 5 minutes until glossy and

2. Pour fruit into a 13 x 9 x 2-inch glass baking dish. Preheat the oven to 400

3. Biscuits: In a large mixing bowl, stir the flour, sugar, baking powder and salt
    together well. Use fingertips to blend in the butter. Add the milk all at once and
    stir to form a dough.

4. On a floured board, pat out dough and cut with a small biscuit cutter into 24
    biscuits. Place biscuits on top of fruit mixture and bake at 400
for 20 minutes.
    Cool 10 minutes before serving.

    Makes 6 servings