Recipe - Peach And Blueberry Casserole

1 pt Blueberries, fresh; 1 lb
2 pound Peaches, fresh; 67 ripe
freestone
Three fourths cup Sugar; &
3 tablespoon Sugar
1 cup Flour; all purpose
1 teaspoon Baking powder
1 Egg
5 1/3 tablespoon Butter;melted, 2 2/3 oz
1 teaspoon Cinnamon

This must be baked high in the oven. Adjust oven rack to 1/3 of way down
and preheat oven to 375F. You will need shallow 2 qt casserole, butter it
and set aside. Blanche peaches in boiling water (15 seconds if ripe)longer
if not quite ripe. Peaches are done if you can push your thumb across the
surface and skin wrinkles. Place in bowl of ice water, then peel with
fingers. Return partially peeled peaches to boiling water if necessary.
slice into wedges. Wash and drain berries and set aside. Place peaches in
casserole, cover with berries. sprinkle with 2 Tbsp sugar (reserve the
remaining Three fourths cup & 1 Tbsp). In mixing bowl, sift together flour, Three fourths cup
sugar, baking powder and salt. Add unbeaten egg. Beat with fork, then
switch to pastry blender. (You may use food processor). Mix until well
combined (all dry ingredients incorporated and then do not mix any more).
With large spoon, sprinkle topping evenly over berries, should be a thin,
uneven layer (not too thick in any one place). Drizzle melted butter over
topiing. Mix the cinnamon with the remaining 1 Tbsp sugar and sprinkle over
the top. Bake uncovered for 15 minutes. Then increase the temperature to
400F and bake 1215 minutes more until topping is lightly browned. May be
prepared ahead of time, refrigerate it and let it stand at room temperature
for about half an hour and bake while eating dinner.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini