| Ingredients | Directions | |
| 1) | 1/2 cup packed brown sugar |
Preheat oven to 400 F. Grease a 2 quart baking dish. In a large saucepan stir together the first group of ingredients (1-3). Stir in unsweetened apple juice and bring to a boil. Keep boiling until the mixture is thickened. Add the rest of fruit ingredients (5-9). Stir and coat the fruit with the syrup. Pour into prepared dish. In a small bowl, combine first group of topping ingredients (10-14). Cut in butter with a pastry cutter or a fork making crumbs. Stir in milk and egg. Mix well. Spoon this topping batter over the fruit. Bake for 25-20 minutes. To test if done, insert toothpick in the center of just the dough. If it comes out clean it is fully cooked. Cool slightly and serve. |
| 2) | 3 tbsp cornstarch | |
| 3) | 1/4 tsp cinnamon | |
| 4) | 1/4 cup unsweetened apple juice | |
| 5) | 5 cups peaches; sliced and peeled | |
| 6) | 1 cup fresh or frozen blueberries | |
| 7) | 1/2 cup pecans; chopped | |
| 8) |
1 tbsp butter | |
| 9) | 1 tbsp lemon juice | |
| Topping | ||
| 10) | 1 cup flour | |
| 11) | 1/3 cup sugar | |
| 12) | 1/4 tsp cinnamon | |
| 13) | 1 1/2 tsp baking powder | |
| 14) | Dash salt | |
| 15) | 1/4 cup cold butter | |
| 16) | 1/4 cup milk | |
| 17) | 1 egg, lightly beaten | |