6 c. sliced, peeled peaches
2 tsp. lemon juice
1 c. blueberries
1 tbs. sugar
1 tbs. cornstarch

Basic Cobbler Topping:

1 c. all-purpose flour
1/3 c. sugar
1 1/4 tsp. baking powder
4 tbs. margarine
1/2 c. lowfat milk
1 tsp. vanilla extract

Preheat oven to 400°.
In a large bowl, combine peaches and lemon juice; mix gently.
Add blueberries, sugar, cornstarch; mix to combine.
Spoon into an ungreased 9" square pan and bake for 15 minutes.

Meanwhile, in a separate bowl, combine flour, sugar and baking powder;
cut in margarine with a pastry blender or fingers.
Stir in milk and vanilla. Drop batter in spoonfuls over fruit (it will spread).
Bake for an additional 30 minutes, or until golden brown.