Spiced Blueberry-Peach Cobbler

FILLING
1 cup sugar
2 tablespoons cornstarch
1 tablespoon finely chopped crystallized ginger
1/2 teaspoon ground nutmeg
7 cups thickly sliced peeled peaches (generous 1-inch slices)*
2 cups blueberries
1 tablespoon lemon juice

TOPPING
2 cups all-purpose flour
8 tablespoons sugar, divided
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
1 1/4 cups whole milk
1/2 teaspoon ground cinnamon

1. Heat oven to 400°F. Spray 13x9-inch glass baking dish with cooking spray. Combine 1 cup sugar, cornstarch, ginger and nutmeg in large bowl. Gently stir in peaches, blueberries and lemon juice. Spoon into baking dish. Bake 15 minutes.

2. Meanwhile, whisk flour, 6 tablespoons of the sugar, baking powder and salt in large bowl. With pastry blender, cut in butter until mixture resembles very coarse crumbs. Stir in milk just until soft dough forms.

3. Combine remaining 2 tablespoons sugar and cinnamon. Remove fruit from oven. Drop 12 mounds of dough over hot fruit; sprinkle with cinnamon sugar.

4. Bake 30 to 35 minutes or until fruit is bubbly and topping is rich golden brown. Cool in pan on wire rack 30 to 45 minutes to serve warm or cool completely.

TIP *To peel peaches, drop peaches into large pot of boiling water; boil 30 seconds or until peach skins loosen. Remove with slotted spoon; drop into ice water to cool. Use knife to peel away skins.

12 servings

PER SERVING: 320 calories, 9 g total fat (5.5 g saturated fat), 4 g protein, 57.5 g carbohydrate, 25 mg cholesterol, 215 mg sodium, 3 g fiber

Melanie Barnard