Categories: Fruits, Desserts 
      Yield: 6 servings 
  
      1 pt Blueberries, fresh; 1 lb 
      2 lb Peaches, fresh; 6-7 ripe 
           -freestone 
    3/4 c  Sugar; & 
      3 tb Sugar 
      1 c  Flour; all purpose 
      1 ts Baking powder 
      1 ea Egg 
  5 1/3 tb Butter;melted, 2 2/3 oz 
      1 ts 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 3/4 cup & 1 Tbsp). In mixing bowl, sift together flour, 3/4 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 12-15 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.