- 1/2 cup packed brown sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon ground mace
- 1/4 cup sherry or unsweetened apple juice
- 5 cups sliced peeled peaches
- 1 cup fresh or frozen blueberries
- 1/2 cup chopped pecans
- 1 tablespoon butter
- 1 tablespoon lemon juice
- TOPPING:
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- Dash salt
- 1/4 cup cold butter
- 1/4 cup milk
- 1 egg, lightly beaten
- In a large saucepan, combine the brown sugar, cornstarch and mace. Stir in sherry or juice until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter and lemon juice. Pour into a greased shallow 2-qt. baking dish.
- For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until coarse crumbs form. Stir in milk and egg. Spoon over fruit mixture. Bake at 400 degrees F for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm.