Blueberry Peach Cobbler

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 for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm. Makes 6-8 servings.